Best Thai Panang Chicken Curry (VIDEO) Recipe

I perfected a Thai Chicken Curry with vibrant Panang spices, light coconut milk, and an unexpectedly simple ingredient list that made it the most amazing red chicken curry I’ve ever created.

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I didn’t expect a weeknight curry to steal my weekend, but this Best Thai Panang Chicken Curry did. In the video I show how Panang curry paste and full fat coconut milk somehow make a red curry that feels lighter than takeout yet more layered, like every bite tells a different story.

Call it Easy Panang Curry Chicken because it’s deceptively simple, you’ll think there’s a secret chef move but it’s more about small timing tweaks you can copy at home. I’m still surprised how quick it comes together, and i bet you’ll pause the video to try a trick.

Ingredients

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Chicken thighs: Rich in protein, juicy and forgiving when cooked, keeps curry hearty, trust me.
Coconut milk: Adds creamy fat, subtle sweetness, supplies calories and some iron i think.
Panang curry paste: Spicy aromatic base, gives depth, contains chilies, herbs and shrimp paste.
Peanuts or peanut butter: Adds nutty richness, protein and healthy fats, also thickens sauce.
Kaffir lime leaves: Bright citrusy aroma, lifts flavors, adds sour fresh notes, very fragrant.
Fish sauce: Salty umami kick, low calorie, balances sweetness and enriches depth.
Palm sugar: Mellow caramel sweetness, adds body and balances spicy and salty.
Thai basil: Peppery sweet herb, fresh finish, offers antioxidants and aroma.

Ingredient Quantities

1 1/2 lb (680 g) boneless skinless chicken thighs, thinly sliced (or breasts if you prefer)

1 tbsp vegetable oil

3 tbsp Panang curry paste, store bought or homemade

1 can (13.5 oz / 400 ml) full fat coconut milk

1/2 cup (120 ml) chicken stock or water

2 tbsp smooth peanut butter or 1/4 cup roasted peanuts, roughly chopped

6 to 8 kaffir lime leaves, ribs removed and thinly sliced

2 tbsp fish sauce

1 to 2 tbsp palm sugar or light brown sugar, to taste

1 red bell pepper, thinly sliced

2 shallots or 1 small onion, thinly sliced

1 tbsp fresh lime juice plus lime wedges for serving

1 cup fresh Thai basil leaves, loosely packed (or cilantro if you like)

2 tbsp chopped roasted peanuts for garnish

Cooked jasmine rice for serving, optional

How to Make this

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1. Prep everything first: thinly slice the chicken, red pepper and shallots, remove the ribs from the kaffir lime leaves and slice them thin, measure out the coconut milk, stock, peanut butter or chopped peanuts, fish sauce, sugar, lime juice and basil. Have jasmine rice ready if you want it.

2. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the 3 tbsp Panang curry paste and fry for 30 to 60 seconds until it smells fragrant and you see oil separating. This “blooms” the spices and makes the curry taste way better.

3. Pour in about half the can of full fat coconut milk and stir, scraping up any browned bits. That thins the paste and forms a silky sauce. Add the thinly sliced chicken and stir to coat, cook until the outside is mostly white, about 3 to 4 minutes.

4. Add the rest of the coconut milk, 1/2 cup chicken stock (or water), 2 tbsp smooth peanut butter or the 1/4 cup roughly chopped roasted peanuts, and the sliced kaffir lime leaves. Stir to combine and bring to a gentle simmer.

5. Stir in 2 tbsp fish sauce and 1 to 2 tbsp palm sugar (start with less). Simmer gently for 5 to 8 minutes so the chicken cooks through and the sauce thickens. If sauce is too thin, simmer a bit longer or stir in a little more peanut butter for body.

6. Add the sliced red bell pepper and shallots in the last 2 to 3 minutes so they stay slightly crisp and bright. Taste and adjust seasoning: more fish sauce for salt, more sugar for sweetness.

7. Turn off the heat, stir in 1 tbsp fresh lime juice and about 1 cup loosely packed Thai basil leaves until wilted. This brightens everything up, don’t skip it.

8. Serve over cooked jasmine rice, sprinkle with 2 tbsp chopped roasted peanuts and extra basil, and offer lime wedges on the side. Leftovers reheat nicely, but basil is best added fresh each time.

Equipment Needed

1. Large skillet or wok (10 to 12 in)
2. Sharp chef’s knife
3. Sturdy cutting board
4. Measuring spoons and measuring cups (tbsp, tsp, 1/2 cup)
5. Liquid measuring cup for coconut milk and stock
6. Wooden spoon or silicone spatula for stirring
7. Tongs or long-handled spoon to move the chicken around
8. Mixing bowls or small prep bowls for mise en place, dont skip them

FAQ

Q: Can I use chicken breasts instead of thighs? A: Yes, you can. Breasts work fine but they dry out faster, so slice thin and cook just until done, about 3 to 4 minutes per side over medium heat. Thighs stay juicier and forgive small timing mistakes.

Q: Is there a vegetarian or vegan version? A: Totally. Swap chicken for firm tofu, tempeh or mushrooms. Replace fish sauce with soy sauce or tamari and a little mushroom stock or vegan fish sauce, and use palm sugar or another vegan sweetener.

Q: How do I make it spicier or milder? A: Panang is usually mild to medium. Add more curry paste or sliced fresh chilies to turn up heat, or reduce paste and remove seeds for milder. Taste as you go because paste strength varies by brand.

Q: Can I use light coconut milk or a different milk? A: You can, but full fat gives the best creamy mouthfeel and helps the curry thicken. Light coconut milk makes a thinner sauce, so either simmer longer to reduce or stir in extra peanut butter or coconut cream to thicken.

Q: How long can I store leftovers and how do I reheat? A: Keep in the fridge up to 3 to 4 days, or freeze for up to 2 months. Reheat gently on low so the coconut milk doesn't split, stirring and adding a splash of stock or coconut milk if it seems dry.

Q: No kaffir lime leaves or peanuts on hand, what can I use? A: For kaffir leaves use finely grated lime zest plus a squeeze of lime for brightness. If you have no peanuts, use smooth peanut butter, roasted cashews, or sunflower seed butter for a nutty texture and flavor.

Best Thai Panang Chicken Curry (VIDEO) Recipe Substitutions and Variations

Panang curry paste: If you dont have Panang use red curry paste plus 1 tbsp smooth peanut butter to get that nutty, slightly sweet flavor, or try Massaman paste for a milder, earthier note.
Full fat coconut milk: Swap with light coconut milk to cut calories, or mix coconut cream and water (about 1 part cream to 1 part water) to match the richness of full fat milk.
Fish sauce: Use soy sauce or tamari with a squeeze of lime for the salty umami boost; for a vegan option try mushroom soy or tamari plus a little seaweed powder for depth.
Peanut butter / roasted peanuts: For nut allergies use sunflower seed butter or tahini, or swap peanuts for roasted cashews for similar creaminess and crunch.

Pro Tips

1) Use thighs if you can, they forgive you more than breasts. If you must use breasts, give them a quick 10 minute salt and sugar soak, rinse and pat dry, then slice thin across the grain so they stay juicy.

2) For deeper color and silkier sauce scoop the thick cream from the top of the coconut milk and fry your curry paste in that first, it really blooms the flavor. Save the thinner milk left in the can to loosen the sauce later and heat everything gently so the coconut does not split.

3) Kaffir lime leaves and basil are where the brightness lives, so handle them last. Stack and roll the leaves then slice thin or bruise them between your fingers to release oils. Add basil off the heat so it wilts but stays fresh. If you cant get fresh kaffir leaves, a little lime zest helps.

4) Taste as you go and fix mistakes fast. Too salty add a splash more coconut milk or a pinch of sugar, too thin simmer it down or stir in a bit more peanut butter, too flat add lime at the end. And always toast and crush the peanuts right before serving for the best crunch.

Best Thai Panang Chicken Curry (VIDEO) Recipe

Recipe by James Level

0.0 from 0 votes

I perfected a Thai Chicken Curry with vibrant Panang spices, light coconut milk, and an unexpectedly simple ingredient list that made it the most amazing red chicken curry I’ve ever created.

Servings

servings

Calories

575

kcal

Equipment: 1. Large skillet or wok (10 to 12 in)
2. Sharp chef’s knife
3. Sturdy cutting board
4. Measuring spoons and measuring cups (tbsp, tsp, 1/2 cup)
5. Liquid measuring cup for coconut milk and stock
6. Wooden spoon or silicone spatula for stirring
7. Tongs or long-handled spoon to move the chicken around
8. Mixing bowls or small prep bowls for mise en place, dont skip them

Ingredients

1 1/2 lb (680 g) boneless skinless chicken thighs, thinly sliced (or breasts if you prefer)
1 tbsp vegetable oil
3 tbsp Panang curry paste, store bought or homemade
1 can (13.5 oz / 400 ml) full fat coconut milk
1/2 cup (120 ml) chicken stock or water
2 tbsp smooth peanut butter or 1/4 cup roasted peanuts, roughly chopped
6 to 8 kaffir lime leaves, ribs removed and thinly sliced
2 tbsp fish sauce
1 to 2 tbsp palm sugar or light brown sugar, to taste
1 red bell pepper, thinly sliced
2 shallots or 1 small onion, thinly sliced
1 tbsp fresh lime juice plus lime wedges for serving
1 cup fresh Thai basil leaves, loosely packed (or cilantro if you like)
2 tbsp chopped roasted peanuts for garnish
Cooked jasmine rice for serving, optional

Directions

Prep everything first: thinly slice the chicken, red pepper and shallots, remove the ribs from the kaffir lime leaves and slice them thin, measure out the coconut milk, stock, peanut butter or chopped peanuts, fish sauce, sugar, lime juice and basil. Have jasmine rice ready if you want it.
Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the 3 tbsp Panang curry paste and fry for 30 to 60 seconds until it smells fragrant and you see oil separating. This "blooms" the spices and makes the curry taste way better.
Pour in about half the can of full fat coconut milk and stir, scraping up any browned bits. That thins the paste and forms a silky sauce. Add the thinly sliced chicken and stir to coat, cook until the outside is mostly white, about 3 to 4 minutes.
Add the rest of the coconut milk, 1/2 cup chicken stock (or water), 2 tbsp smooth peanut butter or the 1/4 cup roughly chopped roasted peanuts, and the sliced kaffir lime leaves. Stir to combine and bring to a gentle simmer.
Stir in 2 tbsp fish sauce and 1 to 2 tbsp palm sugar (start with less). Simmer gently for 5 to 8 minutes so the chicken cooks through and the sauce thickens. If sauce is too thin, simmer a bit longer or stir in a little more peanut butter for body.
Add the sliced red bell pepper and shallots in the last 2 to 3 minutes so they stay slightly crisp and bright. Taste and adjust seasoning: more fish sauce for salt, more sugar for sweetness.
Turn off the heat, stir in 1 tbsp fresh lime juice and about 1 cup loosely packed Thai basil leaves until wilted. This brightens everything up, don't skip it.
Serve over cooked jasmine rice, sprinkle with 2 tbsp chopped roasted peanuts and extra basil, and offer lime wedges on the side. Leftovers reheat nicely, but basil is best added fresh each time.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.