Quick & Easy Chicken Panang Curry Recipe

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.” 

If you love this Chicken Panang Curry Recipe, check these out:

Flank Steak Stir Fry

Thai Drunken Noodles

Also, please consider following me on Pinterest – Lingeralittle.

Print