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
Scale
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.
