What is the difference between red curry and Panang curry?

The difference between Thai Panang curry paste and Thai Red Curry paste is that Thai Panang curry paste has peanuts, and more cumin and coriander in it the paste and Thai Red Curry doesn’t.

Is chicken Panang curry spicy?

It can be mild to medium depending on the curry paste you use and how much you add. Start with 2 tbsp curry paste if you’re spice-sensitive, then add more next time if you want it bolder.

Can I use chicken breasts instead of chicken thighs?

Yes! Chicken breasts work well. Just slice them evenly and don’t overcook them. Chicken thighs are more forgiving and stay juicier, but both are delicious.

What do you eat with Panang curry?

Panang curry is best served with fresh jasmine rice, and we like it with Carrot and Cucumber Som Tom , Thai crab omelette , or fresh veggies on the side.

Can I make Panang curry ahead of time?

Yes! Panang curry reheats great. Store it in an airtight container in the fridge for up to 3 to 4 days. Reheat gently on the stove or in the microwave until warmed through.

Can I freeze chicken Panang curry?

Yes, but the coconut milk may separate a little after thawing. Stir it well as you reheat and it should come back together. For the freshest flavor, add Thai basil and lime leaves after reheating.

Chicken Panang Curry Recipe

Name: Chicken Panang Curry Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Thai
Ingredients: 1–2 tbsp coconut oil, or oil of choice that can handle a high heat; 2–3 tbsp Thai Panang curry paste, homemade using my recipe, or Mae Ploy brand; 1 13.5 ounce can of coconut milk; 2 lb chicken thighs or breast, thinly sliced into bite-sized pieces; 2–3 tbsp palm sugar; 1–2 tbsp fish sauce; 3 makrut lime leaves, thinly slivered; 1–2 Thai fresh chilies, thinly slivered; a handful of Thai basil leaves (optional)

Chicken Panang Curry Recipe

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5 from 1 review

Author: Sherri Pengjad
Total Time: 20 minutes
Yield: 4 1x
Diet: Gluten-Free

Description

Creamy, cozy, and packed with bold Thai flavor, this Chicken Panang Curry is one of those easy Thai dinners that feels fancy but is so easy! Tender chicken, coconut milk, Panang curry paste, fish sauce, palm sugar, makrut lime leaves, and Thai basil all come together for the dreamiest curry sauce!

Ingredients

Scale

1-2 tbsp coconut oil, or oil of choice that can handle a high heat

2-3 tbsp Thai Panang curry paste, homemade using my recipe, or Mae Ploy brand

1 13.5 ounce can of coconut milk

2 lb chicken thighs or breast, thinly sliced into bite-sized pieces

2-3 tbsp palm sugar

1-2 tbsp fish sauce

3 makrut lime leaves, thinly slivered

1-2 Thai fresh chilies, thinly slivered

a handful of Thai basil leaves (optional)

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Instructions

Step 1: Warm your pan

Warm a wok or large frying pan over medium heat. Once warm, add 1–2 tbsp coconut oil or oil of choice.

Step 2: Start the coconut milk

Open your can of 13.5 ounce coconut milk and scoop the thick creamy part from the top into the pan. Stir it into the oil until it’s warm, bubbly, and starting to look glossy.

This is where the magic starts, dear!

Step 3: Fry the curry paste

Add 2–3 tbsp Thai Panang curry paste to the coconut cream. Stir it well until the paste is fully mixed in and smells absolutely amazing.

Don’t rush this step. Frying the curry paste helps release all those gorgeous Thai herbs, spices, and chili flavors.

Step 4: Add the chicken

Add 2 lb chicken thighs or chicken breasts, thinly sliced or cut into bite-sized pieces. Stir the chicken into the curry paste mixture until each piece is coated.

Cook until the chicken is about halfway cooked.

Step 5: Add the rest of the coconut milk

Pour in the rest of the 13.5 ounce can of coconut milk and stir everything together.

Let the curry simmer for a few minutes until the chicken is cooked through and tender. Chicken should reach 165 degrees F if you’re checking with a thermometer.

Step 6: Season the curry

Stir in 2–3 tbsp palm sugar and 1–2 tbsp fish sauce, adding a little at a time and tasting as you go.

Thai cooking is all about balance. You want creamy, salty, slightly sweet, spicy, and fragrant all working together like besties.

Step 7: Finish with Thai herbs

Sprinkle 3 thinly slivered kaffir lime leaves, 1–2 thinly slivered Thai fresh chilies, and a handful of Thai basil leaves, if using, over the top.

Serve hot with jasmine rice and enjoy every cozy, creamy bite!

Notes

Additions and Substitutions

Thai Panang curry paste substitute: Thai red curry paste.
Coconut milk substitute: Same amount of heavy cream or milk of choice.
Chicken substitute: Try my Beef Panang Curry, pork, shrimp, tofu, or your favorite protein.
Palm sugar substitute: The same amount of brown sugar or white sugar.
Fish sauce substitute: The same amount of soy sauce or coconut aminos.
Kaffir lime leaves substitute: Leave them out or use 1/2 tsp lime zest for each lime leaf.
Thai basil substitute: Italian basil or holy basil.
Thai chili substitute: Red pepper flakes, sliced jalapeño, or leave it out

Tips for the Best Chicken Panang Curry

Fry the curry paste well. This is one of the biggest secrets to making Thai curry taste amazing at home. Let the paste cook in the coconut cream until it smells fragrant and looks glossy.
Chicken thighs are more forgiving. If you’re nervous about dry chicken, use thighs. They stay juicy and tender even if they cook a little longer.
Don’t boil it hard. A gentle simmer keeps the chicken tender and the coconut milk creamy.
Add the herbs at the end. Makrut lime leaves, Thai basil, and chilies are brightest and prettiest when added right before serving.

Hey dear! If you make this recipe and love it, would you leave a quick comment and rating? Your reviews help other readers discover the recipes that build connection around the table. Thank you so much!

Prep Time: 10
Cook Time: 10
Category: Dinner, Thai
Method: Stir-Fry
Cuisine: Thai

Find it online: https://thai-foodie.com/thaifood/chicken-panang-curry-recipe/