This Chicken Panang Curry Recipe will tantalize your taste buds with its delectable, mouthwatering sauce that is full of flavor, deliciously spicy, and lightly sweetened with a taste of peanut butter. Rich, creamy, and smooth, it‘s the perfect weeknight meal, with tender pieces of chicken breast that are sure to please. In no time, you‘ll be savoring a truly scrumptious dish that will have your family asking for more!
I‘m madly in love with Asian cuisine, and my passion for it has only grown with age. Amongst the many mouth–watering dishes, my heart belongs to one in particular: Chicken Panang Curry. I‘ve traveled far and wide in my search for the perfect plate, and I‘m pleased to say I‘ve found it right here. This recipe is, without a doubt, the most appetizing and flavourful of them all. A couple of other favorite Asian recipes of mine are Yellow Curry with Chicken and Drunken Noodles with Shrimp.
This Chicken Panang Curry recipe is a flavor–packed dish that comes together in a flash! In less than 30 minutes, you‘ll have an Asian–inspired meal that will be alluring to your palate. The most time–consuming task is prepping all the vegetables, but once that‘s done, it‘s just a matter of simmering the sauce until the chicken is cooked through.
What Ingredients are In Panang Curry with Chicken
- Red Bell Peppers, Sweet Onions, and Snow Peas. There are a variety of other vegetables that you can use. Honestly it’s a great way to clean out your refrigerator of extra veggies.
- Thai Panang Curry Paste (my preference is Mae Ploy). This paste, with a hint of peanut butter flavor, is what gives this recipe its unique flavor distinct from all the other curry recipes.
- Coconut Milk – Full-Fat (my preference is Chaokoh). Coconut milk provides a cooling effect to the spiciness of the curry paste. Make sure and purchase full-fat coconut milk to add the rich creamy result that the recipe is looking for.
- Thinly Sliced Chicken Breast. This recipe is not limited to chicken by any means. Pork, beef, shrimp, all of these are good choices as well.
- Coconut Sugar. Although Panang curry paste is a little sweet in itself, the coconut sugar in this Panang Curry Recipe supplies a subtle sweetness that complements both its spicy and tangy aspects.
- Kaffir Limes. This is an essential ingredient for cooking authentic Thai recipes. The leaves have a lovely fresh lemon flavor which should be bruised and torn for this recipe.
- Fish Sauce (my preference is Healthy Boy Brand). Please don’t let the name deter you from the recipe. If used carefully, it adds a robust flavor without being fishy.
Some of these ingredients may not be readily available in a regular grocery store, such as Panang Curry Paste, Full–Fat Coconut Milk, Kaffir Limes, and Fish Sauce. However, they can be easily sourced from an Asian market or online from Amazon.
Is Panang Curry Hotter than Green Curry?
No. Green Curry is considered the spiciest of all the curries. It is made from green chilies, which are generally spicier than the red chilies used in Thai Red Curry and Panang Curry. This is what gives Green Curry its signature spicy flavor.
What is the difference between Thai Red Curry and Panang Curry?
Panang Curry is the mildest of all curries, featuring a milder heat level than Red Curry, which is made with significant amounts of red chilies. Thus, Red Curry offers a spicier flavor than Panang Curry.
What is Panang Curry Paste?
Panang curry paste is a type of Thai curry paste made from a combination of dry spices, fresh herbs, and other ingredients such as kaffir lime leaves, lemongrass, galangal, and shrimp paste. It is known for its sweet, salty, and spicy flavor, and is used to make the popular Thai dish, Panang curry.
What does Panang Curry taste like?
Panang curry has a rich, creamy, and slightly sweet peanutty flavor with a hint of spice. The primary flavor notes are coconut milk, lemongrass, kaffir lime leaves, red chilies, and fish sauce. The sweetness of the coconut milk is balanced out by the tartness of the kaffir lime leaves, while the chilies lend a subtle spicy kick.
How do You Make Easy Panang Curry?
- Sauté Red Bell Peppers and Sweet Onions in Coconut Oil. Start by heating a pan over medium–high heat and adding some coconut oil. Then, sauté the peppers and onions for around 5 minutes, just until they are slightly tender, not fully cooked. This will ensure that they will soften further when they continue to simmer in the sauce.
- Add the Panang Curry Paste. Stir and sauté the Panang curry paste with the vegetables for approximately one minute.
- Pour in the Coconut Milk. Reduce the heat to medium, add the coconut milk, and stir until the paste and the coconut milk are fully blended. This will create a vibrant pinkish–orange sauce with flecks of the paste.
- Cook the Chicken in the Panang Sauce. Bring the sauce to a light boil. Add the chicken and reduce the heat to a simmer. Cook the chicken until it is cooked through, approximately 8–10 minutes.
- Add Coconut Sugar, Kaffir Lime Leaves, Fish Sauce, and Snow Peas. Once the chicken is cooked through, the only step left is to combine coconut sugar, kaffir lime leaves, fish sauce, and snow peas into the sauce. Give it a good stir, and your Chicken Panang Curry is ready to be served!
What to eat with Panang Curry with chicken?
My favorite thing to serve with Panang Curry is long–grain brown rice, but the most popular side dish is Jasmine Rice. For a healthier alternative, try topping it on Roasted Spaghetti Squash. If you‘re looking for a more flavorful option, scoop up the sauce with any variety of naan bread. And, if you‘re feeling daring, I‘ve been known to drink it straight from the bowl!
Tips for the Best Panang Curry Recipe
- Gather all the ingredients for this recipe before you begin cooking to ensure everything is ready to go. Slice the chicken, onions, and bell peppers beforehand to streamline the cooking process and make it easier. This will ensure the recipe goes quickly and smoothly.
- This Panang Curry Recipe is the perfect way to use up any leftover vegetables you have in your fridge! With sweet onions, red and orange bell peppers, and snap peas as the base, this dish can easily be customized with any of your favorite veggies – from broccoli and asparagus to green beans and spinach.
- When slicing chicken breasts, it is best to do so when the meat is slightly frozen for more precise cuts. This will ensure that the chicken breasts are thinly sliced, resulting in even cooking.
- Sauté the Thai Panang curry paste for a minute to bring out the flavors of the Panang Curry. Stir until the paste is fragrant and the vegetables are evenly coated, creating a delicious and aromatic dish.
- My preferred brand of Panang curry paste is Mae Ploy. You may need to shop at an Asian market or purchase curry paste online to get it. Different brands may be less spicy and require more paste for the desired spiciness.
- Kaffir lime leaves are a key flavor of this dish and impart a spiced-citrus flavor. They are best purchased fresh from Asian markets. To release their aroma, bruise them with a pestle and mortar or crush them in your hands. They can also be frozen for later use.
How to Store this Curry Recipe?
To store chicken Panang curry, transfer it to an airtight container and store it in the refrigerator for up to 3 days. Alternatively, you can freeze the curry for up to 3 months. To reheat, thaw it in the refrigerator overnight and then warm in a saucepan over medium–low heat.
Can it be converted for a Keto-friendly diet?
Absolutely, because a large portion of the Panang Curry ingredients are perfect for a Keto diet. Just switch the coconut sugar for a keto–friendly sweetener like brown monk fruit sweetener. And instead of brown rice, grab a bag of cauliflower rice from your local grocery store to make it Keto–friendly. It‘s the perfect option for those following a Keto diet.
Be prepared for an Asian–inspired dish that will have you hooked and coming back for more! I conducted a taste test with my neighbors and the unanimous response was, “Don‘t change a thing! This recipe is perfection – better than any restaurant dish we‘ve ever had!” Get ready for a culinary experience like no other!
More Ethnic Recipes:
Yellow Curry Recipe with Chicken
Also, please consider following me on Pinterest – Lingeralittle.Print
Easy Panang Curry Recipe
This Chicken Panang Curry Recipe creates a delectable, mouthwatering sauce that has tons of flavor, is slightly spicy and mildly sweet with a subtle taste of peanut butter. A recipe that is rich, creamy and smooth with tender pieces of chicken breast providing a great weeknight treat for your family meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Thai
- Method: Stove-top
- Cuisine: Asian
- 1 tablespoon Coconut Oil
- 1 large Red Bell Pepper, thick slices
- 1 Large Sweet Onion, thick slices
- 3–4 tablespoons of Panang Curry Paste, to taste (I prefer Mae Ploy)
- 2 – 13.5 ounce cans of full-fat Coconut Milk (I prefer Chaokoh)
- 1 – 1 1/2 pounds Skinless, Boneless Chicken Breast, thinly sliced
- 2 tablespoons Coconut Sugar
- 2 tablespoons Fish Sauce (I prefer Healthy Boy Brand)
- 6 Kaffir Lime Leaves, bruised and torn
- 8 ounce package Snow Peas
- Cooked Brown Rice
- Heat a large deep sided skillet or wok over medium-high heat. When hot add 1 tablespoon of coconut oil.
- When the oil has melted and is hot and shimmering, add 1 large thick sliced red bell pepper, 1 large thick sliced sweet onion. Sauté for about 5 minutes. The vegetables should still be a little firm.
- Add 3 tablespoons of Panang curry paste and stir continually with the vegetables for about 1 minute.
- Pour in 2 – 13/5 cans of full-fat coconut milk and stir to combine it with the paste and the vegetables.
- Bring to a slight boil and add 1 – 1 1/2 pounds of thinly sliced skinless, boneless chicken breasts.
- Bring to a low boil again and reduce the heat to low or medium-low and simmer until the chicken is cooked through about 8-10 minutes.
- Add 2 tablespoons of coconut sugar, 2 tablespoons of fish sauce, 6 bruised and torn kaffir lime leaves and 8 ounces of snow peas. Stir until all ingredients are combined.
- Serve over cooked brown rice.
- The beauty of this recipe is you can get rid of any leftover vegetables found in your fridge. Broccoli, asparagus, green beans, spinach, etc.
- I used three tablespoons of the paste which creates a medium heat. If your family likes extra spice, you can spoon in an additional tablespoon. Or if mild spice is what you prefer, go with less.
- My brand preference is Mae Ploy Panang curry paste. You might be able to find it in the International section of your local grocery store, but more than likely you will have to shop at an Asian market or purchase it through Amazon. If you purchase a different name-brand, be prepared to use more paste as they’re usually less spicy. You’ll need to test it.
- Make sure and purchase full-fat coconut milk to add the rich creamy result that the recipe is looking for. Othewise the sauce will be soupy. My brand preference is Chaokoh which you can find at an Asian market.
- This recipe is not limited to chicken by any means. Pork, beef, shrimp, all of these are good choices as well. Tofu is another great option.
- The leaves have a lovely fresh lemon flavor which should be bruised and torn for this recipe. You don’t want to purchase dried leaves as they lose their delicate essential oil. Fresh is always better. To release their aroma bruise them with a pestle and mortar or crush them in your hands.
- This recipe can easily be converted for a Keto diet. Just switch the coconut sugar for a keto friendly sweetner. I really like brown monk fruit sweetener. Grab a bag of cauliflower rice from your grocery store and sub it for the brown rice.
- Serving Size: 1 cup curry and 3/4 cup rice
- Calories: 608
- Sugar: 10 g
- Sodium: 1162 mg
- Fat: 27 g
- Saturated Fat: 20 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 43 g
- Cholesterol: 85 mg
Keywords: panang curry recipe, thai panang curry, chicken panang curry, panang curry paste
Carrie Tyler says
I love Asian food too and make a ton of it at home, in addition to ordering it! Clearly cannot get enough! This looks delicious, Kristy! Thank you so much for teaching me about kaffir lime leaves!!!! I have to admit that I’ve never used them and now I definitely plan to try!
Kristy Murray says
Thanks so much Carrie. I am exactly the same with Asian food. I think it could be my staple food every day. Definitely try the kaffir lime. You can use lime zest but it clearly is not the same. In my opinion the kaffir lime is what stands out in this dish. I think you’ll love it. I saw fresh kaffir limes on Amazon as well.
mimi rippee says
Mmmmmm well this looks fabulous! I also love that brand of curry paste, but I’ve only seen red, green and yellow! I’ll have to check on Amazon to see if I can find this!
Kristy Murray says
Thanks Mimi. I found the Mae Ploy brand in my Asian market a few miles away. But you can purchase it on amazon as well.
I’m so addicted to Asian food. And this Penang Curry is definitely a keeper. I can’t wait to try your recipe.
Kristy Murray says
Oh my goodness, it definitely is my addiction as well. But, it’s a good addiction if you ask me. Enjoy the recipe.
Abbe@This is How I Cook says
Kristy, I do love a good curry and anything with coconut milk. This super simpls dish will be on my table soon!
Just watched your video on how to make this excellent curry Kristy and it looks super simple (which I love!). We’re huge curry fans here so this one is going on this list too! (Just like your last one!) Thank you!