If you have a passion for bold flavors and crave that perfect balance of creamy, spicy, and slightly sweet, you are going to adore this Best Ever Thai Panang Curry Recipe. This dish brings the rich, aromatic character of Thai cuisine straight to your kitchen with tender slices of chicken swimming in a luscious coconut milk base, accented by fragrant Thai basil and a hint of lime. It’s the kind of curry that feels both comforting and exotic, instantly transporting you to bustling street markets or cozy Thai restaurants without leaving your home.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this recipe. Each item brings its own magic, whether it’s the depth from Panang curry paste, the creaminess of coconut milk, or the fresh crunch of bell peppers, creating a harmony that makes this dish so unforgettable.
- Chicken breast or thigh (1 lb): Choose thigh for juicier, more flavorful bites or breast for leaner meat.
- Panang curry paste (2 tbsp): The heart of the dish, offering a rich, fragrant spice blend unique to Panang curry.
- Vegetable or coconut oil (1 tbsp): For sautéing; coconut oil adds a subtle tropical note.
- Full-fat coconut milk (1 can, 13.5 oz): Creates the creamy curry base that’s essential to Thai curries.
- Water or chicken broth (1/2 cup): Balances thickness and adds depth without overpowering the curry.
- Fish sauce (1 tbsp): This umami bomb adds authentic salty depth.
- Palm sugar or brown sugar (1 tbsp): Sweetens gently to balance the heat and salt.
- Roasted peanuts or peanut butter (1/4 cup peanuts or 1 tbsp peanut butter): Adds a lovely nutty texture and flavor.
- Red bell pepper (1, thinly sliced): For sweetness and vibrant color.
- Green bell pepper (1, thinly sliced): Introduces a mild crispness and contrast.
- Thai basil leaves (1/2 cup): Their aromatic fragrance is indispensable to the authentic aroma.
- Onion (1/2 small, chopped): Adds mild sweetness and body.
- Bamboo shoots (1/2 cup, optional): Brings a pleasant crunch that complements the curry’s softness.
- Lime juice (juice of 1/2 lime): Brightens and balances the richness with a fresh tang.
- Cooked jasmine rice: Perfect fluffy base to soak up all that flavorful sauce.
How to Make Best Ever Thai Panang Curry Recipe
Step 1: Prepare Your Ingredients
Start by slicing the chicken thinly to ensure it cooks quickly and remains tender. Chop the onion and slice the bell peppers thinly as well for the perfect texture contrast. Have all your ingredients ready and measured so that the cooking process flows smoothly — once you start, things move fast!
Step 2: Sauté the Curry Paste
Heat your wok or skillet over medium heat and add the oil. When shimmering, toss in the Panang curry paste. Sauté it gently for 1 to 2 minutes until you can smell its rich, complex aromas. This step activates the spices and begins building your curry’s beautiful flavor foundation.
Step 3: Add Coconut Milk and Simmer
Pour in the full-fat coconut milk and stir everything together so the curry paste dissolves completely, forming a smooth, fragrant sauce. Let it simmer gently for 2 to 3 minutes; this softens the paste and melds flavors beautifully.
Step 4: Cook the Chicken
Add the thinly sliced chicken to the pan, stirring to coat each piece thoroughly. Allow the chicken to cook for 6 to 8 minutes, stirring frequently, until it’s tender and fully cooked but still juicy—this is where that silky texture develops.
Step 5: Season and Add Peanuts
Stir in fish sauce, palm sugar, and your choice of crushed roasted peanuts or peanut butter. These ingredients bring that crave-worthy salty-sweet umami twist and add a subtle nutty richness. Simmer the curry for another 2 to 3 minutes to blend these flavors perfectly.
Step 6: Add Vegetables and Bamboo Shoots
Introduce the thinly sliced red and green bell peppers, chopped onion, and bamboo shoots if you’re using them. Cook for a short 2 to 3 minutes until the vegetables are tender-crisp, providing a delightful crunch to contrast with the creamy curry.
Step 7: Stir in Thai Basil
Turn off the heat and gently mix in fresh Thai basil leaves. This prevents the delicate herb from wilting too much, preserving its vibrant green color and signature aroma that elevates this recipe to authentic perfection.
Step 8: Serve with Jasmine Rice
Spoon the curry over steaming cooked jasmine rice, the perfect mellow canvas for all those fantastic flavors. Garnish with a few fresh basil leaves and a squeeze of lime if you like an extra zing. Now you’re ready to indulge in the Best Ever Thai Panang Curry Recipe!
How to Serve Best Ever Thai Panang Curry Recipe
Garnishes
Fresh garnishes add brightness and a pop of contrast to the creamy curry. Besides Thai basil, consider a sprinkle of crushed roasted peanuts for crunch and a wedge of lime to squeeze over the top. Fresh cilantro and finely sliced red chilies also make wonderful additions if you want to amp up freshness and heat.
Side Dishes
This curry pairs fantastically with fluffy jasmine rice to soak up the luscious sauce. For variety, steamed or lightly stir-fried Asian greens like bok choy or gai lan offer a crisp, refreshing complement. A simple cucumber salad can also provide coolness that balances the curry’s richness beautifully.
Creative Ways to Present
For a dinner party, serve this curry in individual shallow bowls topped with basil and peanuts for an elegant touch. You could even fill hollowed-out mini pumpkins or bell peppers with the curry for a creative presentation that’s sure to impress guests. Serving with a side of crispy Thai spring rolls rounds out a festive meal perfectly.
Make Ahead and Storage
Storing Leftovers
After cooling the curry to room temperature, store it in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting, making leftovers a tasty treat. Just give it a good stir before reheating.
Freezing
You can freeze this Panang curry in a sealed container for up to 1 month. Keep in mind that coconut milk may separate slightly upon thawing, so shake or stir well when warming. Freeze in individual portions for convenient meal prep.
Reheating
Reheat gently on the stove over low heat, stirring frequently to prevent sticking, or microwave in short bursts. If the curry has thickened too much, add a splash of water, broth, or coconut milk to loosen it to your desired consistency.
FAQs
Can I use a different protein instead of chicken?
Absolutely! Beef, pork, shrimp, or tofu all work wonderfully in this Best Ever Thai Panang Curry Recipe. Just adjust cooking times so the protein is cooked perfectly without overcooking.
Is Panang curry paste spicy?
Panang curry paste tends to be milder than red curry paste but is still flavorful with a hint of heat. You can adjust spiciness by increasing or decreasing the paste amount or adding fresh chilies as desired.
Can I make this curry vegetarian or vegan?
Yes! Simply omit the fish sauce or replace it with soy sauce or tamari, and use tofu or vegetables instead of chicken. Double-check the curry paste ingredients to ensure it’s free of shrimp or fish products if strictly vegan.
What’s the difference between Panang curry and other Thai curries?
Panang curry is distinct for its thicker, creamier sauce with roasted peanuts and a subtle nutty sweetness. It’s less soupy compared to green or red curry and has a rich, comforting depth.
Can I prepare this dish ahead of time and reheat it?
Definitely! The Best Ever Thai Panang Curry Recipe actually tastes even better after sitting overnight in the fridge, as the flavors meld beautifully. Just reheat gently before serving.
Final Thoughts
This Best Ever Thai Panang Curry Recipe is one of those dishes that makes you feel like a home-cook superstar every time you make it. Easy to prepare with simple ingredients but bursting with authentic flavor, it’s perfect for a cozy family dinner or impressing friends with your culinary skills. I encourage you to try it soon and enjoy the wonderful warmth and vibrancy of Panang curry right at your own table.
Print
Best Ever Thai Panang Curry Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
This Best Ever Thai Panang Curry is a vibrant, rich, and creamy Thai dish featuring tender chicken simmered in a fragrant Panang curry paste with coconut milk, bell peppers, and Thai basil. Perfectly balanced with sweet, salty, and tangy flavors, it’s an easy and satisfying meal served with jasmine rice.
Ingredients
Protein
- 1 lb chicken breast or thigh, thinly sliced
Base
- 2 tbsp Panang curry paste
- 1 tbsp vegetable oil or coconut oil
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup water or chicken broth
Seasonings
- 1 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 1/4 cup roasted peanuts or 1 tbsp peanut butter
- Juice of 1/2 lime
Vegetables & Herbs
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 small onion, chopped
- 1/2 cup bamboo shoots (optional)
- 1/2 cup Thai basil leaves
Accompaniments
- Cooked jasmine rice, for serving
Instructions
- Prepare Ingredients: Slice the chicken into thin pieces and chop all vegetables, ensuring everything is ready before cooking starts for smooth workflow.
- Sauté Curry Paste: Heat the vegetable or coconut oil in a wok or skillet over medium heat. Add the Panang curry paste and sauté for 1–2 minutes until fragrant and aromatic to unlock the spices’ flavors.
- Add Coconut Milk: Pour in the full-fat coconut milk and stir well to combine with the curry paste, allowing it to simmer gently for 2–3 minutes to deepen the sauce.
- Cook Chicken: Add the sliced chicken pieces to the pan, stirring to coat fully in the curry sauce. Cook for 6–8 minutes, until the chicken is thoroughly cooked and tender.
- Season the Curry: Stir in fish sauce, palm sugar (or brown sugar), and crushed roasted peanuts or peanut butter. Let it simmer for another 2–3 minutes. Taste and adjust seasoning as desired for balanced sweet and salty flavors.
- Add Vegetables: Incorporate the sliced red and green bell peppers, chopped onion, and bamboo shoots if using. Cook for 2–3 minutes more until the vegetables are tender but still crisp.
- Finish with Herbs: Turn off the heat and gently mix in the fresh Thai basil leaves to preserve their bright aroma and vibrant color without overcooking them.
- Serve: Serve the Panang curry hot over steamed jasmine rice. Garnish with more Thai basil leaves and a squeeze of lime juice for freshness, if desired.
Notes
- You can substitute chicken with tofu or shrimp for variations.
- Bamboo shoots are optional but add a nice texture contrast.
- Adjust the level of curry paste according to your preferred spice level.
- Use full-fat coconut milk for a richer and creamier sauce.
- Peanut butter can be used instead of crushed peanuts for easier blending into the sauce.
- Serve immediately for the best flavor and texture; leftovers can be refrigerated for up to 2 days.
