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Chicken Panang Curry

You can make this Chicken Panang Curry in less time than it takes to get take-out!
Course Dinner, Main Course
Cuisine Thai
Keyword Panang Curry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 478kcal
Author Erica Walker



  • 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


Calories: 478kcal | Carbohydrates: 16g | Protein: 25g | Fat: 32g | Saturated Fat: 27g | Cholesterol: 73mg | Sodium: 922mg | Potassium: 441mg | Fiber: 1g | Sugar: 6g | Vitamin A: 4500IU | Vitamin C: 3.7mg | Calcium: 49mg | Iron: 1.2mg