Easy Thai Chicken Panang Curry Recipe
A flavorful and easy-to-make Thai Panang Chicken Curry featuring tender chicken simmered in a rich, creamy coconut and Panang curry paste sauce, garnished with kaffir lime leaves and fresh chili, served over fragrant jasmine rice. Ready in just 20 minutes, this dish combines authentic Thai flavors with simple cooking techniques for a delicious weeknight meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
Main Ingredients
- 500 g chicken (1lb, thighs or breast, chopped)
- 100 g Panang curry paste (3.5oz, homemade or store bought)
- 400 g coconut milk (1 can / 14.1oz, substitute coconut cream if desired)
- 8 Thai makrut / kaffir lime leaves (torn in halves)
- 1 ½ tbsp fish sauce
- 1 ½ tbsp palm sugar (substitute raw or brown sugar)
- 2 tbsp vegetable oil
For Serving and Garnish
- 4 cups jasmine rice (cooked, substitute with basmati or long grain rice)
- 2 Thai makrut / kaffir lime leaves (julienned / chiffonade for garnish)
- 1 long red chili (sliced thin for garnish)
Instructions
- Heat oil and curry paste: Heat the vegetable oil in a large wok over high heat. Add the Panang curry paste and torn kaffir lime leaves. Stir fry for 1-2 minutes until the paste is fragrant and aromatic.
- Add chicken: Add the chopped chicken pieces to the wok, ensuring they are thoroughly coated with the curry paste. Fry for around 5 minutes until the chicken is mostly cooked through.
- Simmer with coconut milk: Pour in the coconut milk and stir well to combine. Bring it to a boil, then reduce the heat to a gentle simmer. Allow the sauce to thicken and reduce slightly over 8-10 minutes, stirring occasionally.
- Season and serve: Turn off the heat and stir through the palm sugar and fish sauce until the sugar dissolves. Serve immediately with fluffy jasmine rice, garnished with julienned kaffir lime leaves and sliced red chili for extra flavor and color.
Notes
- You can substitute chicken breast or thigh based on your preference; thighs provide a juicier, richer flavor.
- If Panang curry paste is unavailable, red curry paste can be used as an alternative.
- Adjust the amount of chili garnish to control heat intensity.
- For a richer sauce, replace coconut milk with coconut cream.
- Cook jasmine rice ahead of time to save preparation time when serving.
Keywords: Thai chicken curry, Panang curry, coconut milk curry, quick Thai recipes, stovetop curry, easy dinner, Thai cuisine
Find it online: https://epicrecipebox.com/easy-thai-chicken-panang-curry-recipe/