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This Chicken Panang Curry will quickly become one of your favorite Thai recipes. SO easy to make, loaded with veggies, and the whole family will love it!
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“This curry is amazing! So packed with flavor, we loved it!!” – Wilhelmina
“I wish I could rate this higher than 5 stars. This was a delicious recipe. My family loved it! You had me at curry!” – Cindy
What Makes Panang Curry Unique
What I love about Panang curry is how thick and creamy it is compared to other Thai curries. It has this subtle nuttiness from the coconut milk and peanuts that gives it almost a peanut sauce–like flavor, which makes it so unique. Red and green curries are usually spicier and a bit more soupy, while Panang feels richer and just a touch sweeter. To me, it’s not as fiery as red curry but definitely has more boldness than more mild curries like Coconut Curry or Massaman Curry (which are also some of my favs). I also love how the sauce clings to every piece of meat and veggie, making each bite bursting with flavor. Don’t forget to serve this curry with Jasmine Rice (I use our Instant Pot Jasmine Rice Recipe. When I made this for my family, they were begging for more (even the toddlers)!
🩷 Erica
Key Ingredients
Panang Curry Paste – I cut corners and just buy the paste rather than trying to make it from scratch. It is easy to find at most Asian markets, and sometimes I can find it at my regular grocery store (but not often). I have used several different brands and I really don’t notice a big difference between them. Just use whatever you can find.
Chicken – I usually use chicken breast because it cooks up tender and soaks in the curry flavor beautifully. That said, chicken thighs, beef, shrimp, or even tofu all work really well too.
Veggies – I love packing my Panang curry with veggies. It makes it so hearty and colorful! My go-tos are peas, diced tomatoes, shredded carrots, onions, potatoes, and red bell peppers. Sometimes I’ll even toss in sliced cashews or peanuts for a little crunch. Use as many (or as few) as you like, depending on what you have on hand and what your family enjoys.
Optional Garnishes – Fresh red chilies, kaffir lime leaves, or Thai basil are all amazing finishing touches. They add extra flavor and make the curry taste and look even more authentic.
How to Make Chicken Panang Curry
- Heat coconut oil in a large skillet over medium heat. Add the Panang curry paste and stir-fry until fragrant.
- Add the sliced chicken breast and cook, stirring, until the chicken turns white on the outside (it doesn’t need to be fully cooked yet).
- Slowly pour in the coconut milk, stirring to combine. Bring to a light simmer.
- Add remaining ingredients and simmer until the chicken is cooked through and the vegetables are tender.
- Garnish with fresh chilies, kaffir lime leaves, or Thai basil.
- Serve hot with jasmine rice.
Pro Tips and Suggestions
Adjust the spice level – Panang curry paste can vary in heat depending on the brand. I usually start with less paste and add more as it simmers until it’s just right for my family. If you like it extra spicy, add some fresh red chilies at the end.
Swap out the chicken – Chicken is my go-to, but this curry works great with shrimp, beef, or even tofu if you want a vegetarian option.
Storing and reheating leftovers – Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of coconut milk or water if the sauce has thickened. If frozen, thaw completely in the fridge before re-heating.
Frequently Asked Questions
The paste is usually made of chiles, lemongrass, galangal, makrut lime zest, cilantro roots, garlic, shallots, shrimp paste, white pepper, coriander seeds, and cumin seeds.
If Panang paste isn’t available, you can substitute red curry paste and add a spoonful of peanut butter to mimic the nutty flavor. It won’t be quite the same, but it’s still delicious.
Panang curry paste is known to be mild to moderate in heat. It’s easy to change the heat level depending on how much paste you use and if you add extra ingredients like chili peppers.
More Great Thai Inspired Recipes
Incorporating Thai food into your regular meal planning adds depth to your culinary experience. There are so many great dishes to try:
- Two Minute Thai Peanut Noodles jazzes up ordinary ramen noodles for a great new taste.
- Creamy Thai Peanut Dressing is zesty, tangy and slightly sweet — perfect way to dress up your salad.
- Thai Chicken Salad Wraps are everything you love in an Indian or Thai dish, wrapped in a tortilla.
- Thai Chicken Enchiladas are a filling, fresh, spicy and sweet way to enjoy your meal.
- 35+ Dinner Ideas
Have you tried this Chicken Panang Curry? I’d love to hear what you think! Drop a comment below and let me know how you liked it and what variations you have tried. Don’t forget to take a pic and tag us on Instagram @favoritefamilyrecipes! 📸🥘🍛
Chicken Panang Curry
Ingredients
- 4 ounces Panang Curry Paste
- 3 tablespoons Coconut oil
- 1 pound chicken breast sliced into thin strips
- 4 cups coconut milk
- 2 tablespoons sugar
- 2-3 tablespoons fish sauce
- Optional all to taste unless specified:
- potatoes peeled and diced small (about 2 potatoes)
- fresh peas
- diced tomatoes
- carrot shredded
- sliced cashews or peanuts
- red bell peppers thinly sliced
- fresh chili peppers for garnish
- Kaffir lime leaves or Thai basil leaves for garnish
Instructions
- In a large skillet, stir fry Panang curry paste with coconut oil until curry becomes fragrant.
- Add chicken and cook until chicken becomes white (doesn’t need to be cooked through).
- Slowly add coconut milk and bring to a light simmer.
- Add remaining ingredients (including optional vegetables like potatoes*, peas, tomatoes, carrot..etc..). Simmer until chicken is cooked through (about 10-12 minutes).
- Serve with jasmine rice.
Why do I keep getting interrupted with the notice to sign up. It’s driving me mad. I don’t want to sign up. I’d hate to stop receiving your recipes.
How many tbsp is 4oz of curry paste? Can I use lemon juice instead of lime.
4 ounces is about 8 tablespoons! And yes you can use lemon instead of lime. Hope this helps!
We love making all different kinds of ethnic dishes and this is one of them! So tasty!
This curry is amazing! So packed with flavor, we loved it!
We love Thai curries to at home. It’s so easy to prepare delicious dishes, especially with instant store-bought curry pastes.
I agree that adding lots of veggies makes a dish seem that much healthier. This sounds delicious and easy. I love Thai flavors!
Looks amazing, can’t wait to try!
Love trying new international-style dishes. This curry looks like one my whole family will love … gotta make it soon!
I wish I could rate this higher than 5 stars. This was a delicious recipe. My family loved it! You had me at curry!
Thank you so much!!