Easy Panang Curry Recipe

A gray dish with chicken panang curry and chopstick resting on the sauce. A bowl of brown rice sits next to it with some rice & kaffir leaves scattered around.

5 from 4 reviews

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.


  • 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.
  • ENJOY!!


  • 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.


Keywords: panang curry recipe, thai panang curry, chicken panang curry, panang curry paste

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