This Chicken Panang Curry Recipe creates a delectable, mouthwatering sauce that has tons of flavor, is 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 provides a great weeknight treat for your family meal. You’ll be amazed at how quickly it comes together and how truly satisfying it is.
I have an intoxicating affinity for Asian dishes. And although this obsession didn’t show up until late in my 20’s, my love for it has only increased over the years. Of all the varieties, I would have to say, my all-time favorite is Chicken Panang Curry. And believe me, I have journeyed through many a restaurant on my quest for the very best. Honestly, though, this recipe (in my humble opinion) ranks right up there with the top-rated.
How to Make this Curry Recipe
Ingredients for this Chicken Panang Curry Recipe
- Red Bell Peppers, Sweet Onions, and Snow Peas
- Thai Panang Curry Paste (my preference is Mae Ploy)
- Coconut Milk – Full-Fat (my preference is Chaokoh)
- Thinly Sliced Chicken Breast
- Coconut Sugar
- Kaffir Limes
- Fish Sauce (my preference is Healthy Boy Brand)
Some of these ingredients may not be found in a regular grocery store: Panang Curry Paste, Full-Fat Coconut Milk, Kaffir Limes, and Fish Sauce. If you have an Asian market nearby, you would be able to find all of these items or you can order them off of Amazon.
Most Asian dishes are super easy and quick without skimping on taste. The most time-consuming task is usually prepping vegetables. The same is true for this Chicken Panang Curry recipe. It’s in and out of the pan in less than 30 minutes though.
Step #1 – Sauté Red Bell Peppers and Sweet Onions in Coconut Oil.
In this particular recipe you use, sweet onions, red and orange bell peppers, and snap peas. The beauty of this Panang Curry Recipe is you can get rid of any leftover vegetables found in your fridge. Broccoli, asparagus, green beans, spinach, etc. The list is endless.
You’ll want to use a large skillet or wok because it makes a good amount. Start with a hot pan heated over medium-high heat and then add the coconut oil. Cook the peppers and onions for about 5 minutes only until they’re just a little firm, not fully tender. They’ll continue to cook in the sauce to soften them further.
Step #2 – Add Panang Curry Paste.
This paste is what gives this recipe its unique flavor distinct from all the other curry recipes. Stir and cook it with the vegetables for about a minute.
What to know about Panang Curry Paste.
- Panang curry paste is richer, sweeter, and less spicy than the more notorious red and green curries. I used three tablespoons of the paste which creates 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. You might be able to find Panang curry paste 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.
Step #3 – Pour in Coconut Milk.
Turn the heat down to medium, pour in the coconut milk, and stir until the paste and the coconut milk are completely incorporated which makes a beautiful pinkish/orange colored sauce with specks from the paste.
What to know about coconut milk.
- 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. Otherwise, the sauce will be soupy. My brand preference is Chaokoh which you can find at an Asian market.
Step #4 – Cook the Chicken in the sauce.
When you cut the chicken breasts make sure you slice them thinly. Bring the sauce to a light boil. Add the chicken, turn the heat down and simmer until it is cooked through. This doesn’t take long at all – 8-10 minutes.
- A tip for slicing the chicken breasts – it works best if you slice when the chicken is slightly frozen.
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.
Step #5 – Add Coconut Sugar, Kaffir Lime Leaves, Fish Sauce, and Snow Peas.
Once the chicken is cooked through, everything is downhill from this stage. The only thing left is to combine coconut sugar, kaffir lime leaves, fish sauce, and snow peas into the sauce. Give it a good stir and there you have my Chicken Panang Curry recipe.
What to know about 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.
What to know about kaffir lime leaves.
- 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. 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. You can find these in an Asian market.
What to know about Fish Sauce.
- When I first heard of fish sauce in curry sauces, I thought it was really weird and it was pretty off-putting to me. But trust me, the fish sauce definitely gives Panang Curry a unique flavor. Please don’t let the name deter you from the recipe. If used carefully, it adds a robust flavor without being fishy. The umami aspect is a pleasant savory addition to the dish.
What do you eat with this Dish?
My favorite thing to serve with Panang Curry is long-grain brown rice. But it is not limited to that in particular. Another favorite is scooping up the sauce with any variety of naan bread. If you want a healthier substitute to try, top it on spaghetti squash. Also, I’ve been known to drink it straight from the bowl. It wasn’t pretty but I really didn’t care.
Can it be converted for a Keto-friendly diet?
Absolutely, because a large portion of the ingredients works perfectly for a keto diet. Just switch the coconut sugar for a keto-friendly sweetener. I really like brown monk fruit sweetener. Grab a bag of cauliflower rice from your grocery store and sub it for the brown rice. It’s absolutely perfect for Keto.
Get ready for an Asian dish that will become your new addiction. I did a taste test with neighbors and asked if I should change anything about the recipe. The response was, and I quote, “Leave it alone. It is perfect. Better than any restaurant we’ve ever had.”
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PrintChicken 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
Ingredients
- 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)
- 3 cups full-fat Coconut Milk (I prefer Chaokoh)
- 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
- Brown Rice
Instructions
- Heat a large deep sided skillet 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 3 cups of full-fat coconut milk and stir to combine it with the paste and the vegetables.
- Bring to a slight boil and add 1 1/2 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 brown rice.
- ENJOY!!
Notes
- 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.
Nutrition
- 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, curry dishes,
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!
★★★★★
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.
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!
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.
★★★★★
Oh my goodness, it definitely is my addiction as well. But, it’s a good addiction if you ask me. Enjoy the recipe.