Thai Panang Chicken Curry

Thai Panang Chicken Curry is one of Thailand’s most luxurious and comforting curries, known for its thick, creamy texture, nutty undertones, and gently spiced warmth. Unlike Thai green or red curries, Panang curry is richer, slightly sweeter, and far less soupy, making it deeply indulgent and satisfying.

The curry is flavored with aromatic Panang curry paste, coconut milk, roasted peanuts, kaffir lime leaves, and tender chicken, creating a beautifully balanced dish that is creamy, savory, and subtly spicy.

Every spoonful feels velvety and comforting, with layers of flavor that slowly unfold. Whether served on a cozy evening or at a festive gathering, Thai Panang Chicken Curry always feels special and restaurant-worthy.

Why I Love This Recipe

I love Thai Panang Chicken Curry because it is the perfect blend of richness, warmth, and gentle spice. The coconut milk makes the sauce unbelievably creamy, while the peanuts add depth and a slight nuttiness that makes this curry truly unique.

It’s comforting without being heavy, flavorful without being overpowering. I also love how slowly simmered chicken becomes incredibly tender and absorbs the sauce beautifully. This dish feels elegant yet cozy at the same time—perfect for both casual family meals and special dinners.

Why This Is a Must-Try Dish

• One of the creamiest and most indulgent Thai curries
• Mild to medium spice level, perfect for all palates
• Rich coconut and peanut flavor combination
• Easy to make at home with store-bought paste
• A restaurant-quality dish using simple ingredients
• Perfect for meal prep and special occasions

If you love creamy, aromatic curries with deep flavor, this dish is an absolute must-try.

Recipe Overview

• Dish Name: Thai Panang Chicken Curry
• Course: Main Course
• Cuisine: Thai
• Preparation Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4
• Calories (Approx): 450–480 calories per serving

Ingredients

For the Panang Curry

• 500 g boneless chicken (thigh or breast), thinly sliced
• 2–3 tbsp Thai Panang curry paste
• 1 tbsp vegetable oil
• 1 can (400 ml) full-fat coconut milk
• 1 cup chicken stock or water
• 1½ tbsp fish sauce
• 1 tsp brown sugar or palm sugar
• 2 tbsp roasted peanuts, finely ground
• 5–6 kaffir lime leaves, finely sliced
• ½ tsp red chili flakes (optional, for heat)
• 1 red bell pepper, thinly sliced (optional)
• 1 cup Thai basil leaves (optional garnish)

Optional Garnish

• Crushed roasted peanuts
• Red chili slices
• Extra kaffir lime leaf strips

Cooking Directions (Quick Overview)

1. Fry Panang curry paste in oil until aromatic.
2. Add chicken and coat with the paste.
3. Add coconut milk and stock.
4. Stir in peanuts, seasoning, and lime leaves.
5. Simmer until thick and creamy.
6. Garnish and serve hot.

Step-by-Step Preparation Method

Step 1: Prepare Ingredients

Slice the chicken thinly for fast and even cooking. Finely slice kaffir lime leaves, grind peanuts, and measure all ingredients before starting.

Step 2: Fry the Panang Curry Paste

Heat oil in a deep pan or wok over medium heat. Add Panang curry paste and fry for 1–2 minutes until fragrant and slightly darker in color.

Step 3: Add Chicken

Add sliced chicken and stir-fry for 3–4 minutes until coated and no longer pink. The chicken should absorb the curry aroma at this stage.

Step 4: Add Coconut Milk and Stock

Pour in coconut milk and chicken stock. Stir gently and let the curry come to a slow simmer.

Step 5: Add Peanuts and Seasoning

Stir in fish sauce, sugar, ground peanuts, chili flakes (if using), red bell pepper, and sliced kaffir lime leaves. Simmer for 10–12 minutes until the sauce thickens and the chicken is tender.

Step 6: Final Taste and Rest

Taste and adjust salt and sweetness as needed. Turn off heat and let the curry rest for 2–3 minutes. Garnish with basil and crushed peanuts before serving.

How to Serve Thai Panang Chicken Curry

• Serve hot with steamed jasmine rice
• Pair with sticky rice for a traditional Thai experience
• Add a side of light cucumber salad or pickled vegetables
• Garnish with crushed peanuts and fresh herbs
• A squeeze of lime juice adds a fresh contrast

Recipe Tips

• Panang curry should be thick and creamy, not watery
• Use chicken thighs for maximum tenderness
• Always fry the curry paste before adding liquids
• Finely slice kaffir lime leaves for better aroma
• Do not boil aggressively—slow simmer gives the best texture

Variations (In Detail)

1. Vegetarian Panang Curry

Use tofu, mushrooms, bell peppers, and zucchini. Replace fish sauce with soy sauce or vegetarian fish sauce.

2. Beef Panang Curry

Use thinly sliced beef instead of chicken for a richer, heartier curry.

3. Shrimp Panang Curry

Add shrimp in the last 4–5 minutes of cooking for a quick seafood version.

4. Extra Nutty Panang

Increase ground peanuts or add 1 tablespoon peanut butter for deeper flavor.

5. Low-Carb Panang

Skip sugar and bell peppers. Add spinach, zucchini, and mushrooms.

Freezing and Storage

Storage:

• Refrigerate in an airtight container for up to 4 days
• Reheat slowly on the stove for best texture

Freezing:

• Freeze for up to 2 months
• Store in freezer-safe airtight containers
• Thaw overnight in the refrigerator before reheating

Note: Coconut milk may slightly separate when frozen but becomes smooth again after reheating.

Special Equipment Needed

• Deep pan, wok, or heavy-bottom pot
• Sharp knife
• Cutting board
• Wooden spoon or spatula
• Measuring cups and spoons

No special equipment required—simple kitchen tools work perfectly.

Frequently Asked Questions (FAQ)

Q1. Is Panang curry spicy?
Panang curry is usually mild to medium spicy and less fiery than red or green curry.

Q2. Can I use store-bought Panang paste?
Yes, it’s widely used and gives excellent authentic flavor.

Q3. What makes Panang curry different from red curry?
Panang is thicker, creamier, nuttier, and slightly sweeter than red curry.

Q4. Can I make this ahead of time?
Yes, Panang curry tastes even better the next day as flavors deepen.

Q5. What can I substitute for kaffir lime leaves?
Use lime zest for a similar citrus aroma.

Conclusion

Thai Panang Chicken Curry is the ultimate comfort curry—creamy, aromatic, slightly sweet, and gently spiced. With its tender chicken, rich coconut-peanut suce, and bright citrus aroma from kaffir lime leaves, this dish delivers luxurious Thai flavor in every bite. It’s easy enough for a weeknight dinner yet impressive enough for guests and special occasions. Whether served with fluffy jasmine rice or sticky rice, Panang curry offers warmth, comfort, and unforgettable taste. Once you try it at home, it’s guaranteed to become a permanent favorite in your recipe collection.