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Easy Thai Chicken Panang Curry Recipe

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4.3 from 7 reviews

Easy Thai Chicken Panang Curry is a fragrant and creamy coconut-based curry featuring tender chicken pieces simmered in rich Panang curry paste, flavored with kaffir lime leaves, fish sauce, and palm sugar. This quick and authentic Thai dish is perfect served with jasmine rice and garnished with fresh chili and lime leaves for an extra burst of flavor.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 500 g chicken thighs or breast, chopped (1 lb)
  • 100 g Panang curry paste (3.5 oz), homemade or store bought
  • 400 g coconut milk (1 can / 14.1 oz), substitute with coconut cream if preferred
  • 8 Thai makrut / kaffir lime leaves, torn in halves
  • 1 ½ tbsp fish sauce
  • 1 ½ tbsp palm sugar, substitute with raw or brown sugar
  • 2 tbsp vegetable oil

Optional Ingredients

  • 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

  1. Prepare the base: Heat 2 tablespoons of vegetable oil in a large wok over high heat. Add 100 grams of Panang curry paste along with 8 torn kaffir lime leaves. Stir fry for 1-2 minutes until the mixture becomes fragrant, allowing the aromas to develop fully.
  2. Cook the chicken: Add the chopped 500 grams of chicken pieces to the wok, ensuring they are well coated in the curry paste. Fry the chicken, stirring occasionally, until it is mostly cooked through, about 5 minutes.
  3. Add coconut milk and simmer: Pour in 400 grams (1 can) of coconut milk and stir well to combine. Bring the mixture to a boil, then reduce heat to a gentle simmer. Allow the sauce to thicken and reduce slightly over 8-10 minutes while stirring occasionally.
  4. Finish the curry: Turn off the heat and stir in 1 ½ tablespoons each of palm sugar and fish sauce. Mix until the sugar dissolves completely, balancing the savory and sweet flavors of the curry.
  5. Serve: Serve the curry immediately. Optionally, accompany with 4 cups of fluffy cooked jasmine rice and garnish with julienned kaffir lime leaves and thinly sliced red chili for added color and flavor.

Notes

  • Using chicken thighs will yield a juicier curry but breasts can be used for a leaner option.
  • Adjust the amount of curry paste to taste if you prefer a milder or spicier curry.
  • Kaffir lime leaves add an authentic citrus aroma; if unavailable, zest of lime can be substituted cautiously.
  • Palm sugar can be replaced with brown or raw sugar, but the flavor profile may be slightly different.
  • This curry can be reheated on the stovetop gently; add a bit of water or coconut milk if it thickens too much.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

Find it online: https://iamstarved.com/easy-thai-chicken-panang-curry-recipe/