Chicken Panang Curry

5 from 7 votes
8 Comments

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This Chicken Panang Curry will quickly become on of your favorite Thai recipes. SO easy to make, loaded with veggies, and the whole family will love it!

Chicken Panang Curry in a white bowl with a bowl of white rice in the background.

Chicken Panang Curry

Panang Curry, if you have never had it before, is typically a little more mild than most traditional curries. The flavor, in my opinion, is somewhere between Massaman Curry and Red Curry. The balance of flavors is absolutely delicious — when I made this for my family, they were begging for more (even the toddlers)! In the recipe, I added some vegetable suggestions to add to the curry, last time I made this I put ALL of the vegetables in and it took it to a whole new level (I love my curry packed with veggies though. It makes me feel like I am eating healthier). Add all the vegetables or just one or two, whatever you think your family would like best!

What is Curry?

Curry is a combination of spices often associated with Indian and Thai cooking. Several variations exist and the combination can include five or 10 or more spices. Some of the common spices include ginger, turmeric, cumin, black pepper, fenugreek, chili pepper and more. It is difficult to classify the flavor of curry because it includes a combination of both savory and sweet. It can be quite spicy, or more mild depending on the spices included in the mix.

Why Thai?

Incorporating Thai food into your regular meal planning adds depth to your culinary experience. There are so many great dishes to try.

Chicken Panang Curry

5 from 7 votes
You can make this Chicken Panang Curry in less time than it takes to get take-out!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner, Main Course
Cuisine Thai
Servings 4 servings

Ingredients

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.
  • Serve with jasmine rice.
  • *If you dice the potatoes bigger, you may want to quickly boil them until fork-tender before adding them to the curry.
  • Serves appx. 4

Nutrition Information

Calories: 478kcalCarbohydrates: 16gProtein: 25gFat: 32gSaturated Fat: 27gCholesterol: 73mgSodium: 922mgPotassium: 441mgFiber: 1gSugar: 6gVitamin A: 4500IUVitamin C: 3.7mgCalcium: 49mgIron: 1.2mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker

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Comments

  1. 5 stars
    We love Thai curries to at home. It’s so easy to prepare delicious dishes, especially with instant store-bought curry pastes.

  2. 5 stars
    I agree that adding lots of veggies makes a dish seem that much healthier. This sounds delicious and easy. I love Thai flavors!

  3. 5 stars
    Love trying new international-style dishes. This curry looks like one my whole family will love … gotta make it soon!

  4. 5 stars
    I wish I could rate this higher than 5 stars. This was a delicious recipe. My family loved it! You had me at curry!