Rich & Creamy Chicken Panang Curry Recipe

In my kitchen I fuse tender boneless chicken thighs with Panang curry paste, full-fat coconut milk, and red bell pepper for a savory twist on Panang Curry. With kaffir lime leaves, Thai basil, and a sprinkle of roasted peanuts, every bite captivates with a balanced blend of spice and creaminess.

I recently whipped up my Rich & Creamy Chicken Panang Curry and let me tell you, it’s become one of my favorite goes-to meals. I started with 500g boneless chicken thighs, cut into bite-sized pieces, and tossed them with 1 tablespoon Panang curry paste (or even an extra spoon if you’re feeling spicy).

I then simmered everything in a can of 400ml full-fat coconut milk, letting the creamy base meld with the heat from the paste. Adding in a tablespoon of vegetable oil and 2 torn kaffir lime leaves really lifted the flavors, and the sliced red bell pepper gave it a nice crunch.

I drizzled in fish sauce and palm sugar to balance out the spice and acidity. When it was all done, I garnished it with a handful of Thai basil leaves, chopped roasted peanuts, and some spring onions with a squeeze of lime.

This dish is a fun twist on classic Asian cooking and a must try if you enjoy bold flavors in your chicken dinner recipes.

Why I Like this Recipe

I love how the creamy coconut milk and curry paste come together to create an amazing mix of spicy and sweet flavors. I also really enjoy that the dish feels so hearty yet is super simple to make, which makes it perfect for a quick dinner. The crunchy peanuts, fresh basil and a squeeze of lime add extra texture and brightness that I totally appreciate. Lastly, the tender chicken thighs give it a cozy, homemade vibe that makes every bite feel comforting.

Ingredients

• Chicken thighs are rich in protein and juicy goodness making it a hearty curry base.
• Panang curry paste brings a vibrant burst of spices that deepens the overall flavor.
• Coconut milk adds creaminess and healthy fats while giving the dish a smooth texture.
• Kaffir lime leaves supply a fresh citrus note that lightens up the rich flavors.
• Red bell pepper offers crunch, color, and a boost of vitamin C for added health perks.
• Thai basil infuses a fresh, peppery taste and a pop of green to the meal.
• Palm sugar provides a subtle sweetness that nicely balances the spicy heat.
• Fish sauce delivers a salty, umami kick that rounds out the curry’s flavor.

Ingredient Quantities

• 500g boneless chicken thighs, cut into bite size pieces
• 1 tablespoon Panang curry paste (add an extra tablespoon if you like it spicier)
• 1 can (400ml) full-fat coconut milk
• 1 tablespoon vegetable oil
• 2 kaffir lime leaves, torn into pieces
• 1 red bell pepper, thinly sliced
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar (or brown sugar if u don’t have palm sugar)
• A handful of Thai basil leaves (plus extra for garnish)
• Chopped roasted peanuts, for topping
• Chopped spring onions, for garnish
• Lime wedges, to serve

How to Make this

1. Heat the vegetable oil in a large pan over medium heat then stir in the Panang curry paste and cook for about a minute until it smells really good.

2. Toss in the bite-sized chicken thighs and cook until they start browning on all sides.

3. Pour in the full-fat coconut milk and mix it all together with the chicken.

4. Add the torn kaffir lime leaves and red bell pepper slices, stirring to combine everything evenly.

5. Mix in the fish sauce and palm sugar, letting the sugar melt into the sauce as it simmers.

6. Bring the curry to a gentle simmer and let it cook for around 10 minutes or until the chicken is fully cooked through.

7. Stir in a handful of Thai basil leaves into the curry so they wilt into the sauce nicely.

8. Taste the curry and if you want it spicier, you can add an extra tablespoon of Panang curry paste at this point.

9. Serve the curry in bowls and top it with chopped roasted peanuts for a bit of crunch.

10. Finally, garnish with extra Thai basil, chopped spring onions and a squeeze of lime from a lime wedge before serving.

Equipment Needed

1. Use a large pan (or skillet) heated on the stove over medium heat
2. Get a good stirring spoon or spatula ready for mixing the curry paste, chicken and coconut milk
3. Have a set of measuring spoons to measure the curry paste, fish sauce and palm sugar
4. Use a can opener to open the coconut milk can
5. Grab a sharp knife and a cutting board for chopping the red bell pepper, Thai basil, spring onions and peanuts if you need to do any extra chopping
6. Finally, prepare a bowl (or a set of bowls) to serve your curry and a citrus juicer (or just a fork) for squeezing fresh lime over the top

FAQ

Rich & Creamy Chicken Panang Curry Recipe Substitutions and Variations

• If you dont have boneless chicken thighs, you can use chicken breast or even tofu if you want a vegetarian option.
• If you can’t find Panang curry paste, try red or green curry paste with an extra pinch of sugar and lime zest to mimic the flavour.
• If full-fat coconut milk is out, you can mix coconut cream with a little water to get a similar texture and richness.
• If kaffir lime leaves arent available, a bit of fresh lime zest works pretty well as a substitute.
• If fish sauce is too strong or you dont have it, you can use soy sauce or Tamari for that umami kick.

Pro Tips

• Let the curry paste cook in the oil for just a minute longer so it really releases all of its flavors. Be carefull not to burn it or it might turn bitter.
• When browning the chicken, make sure you get a good sear on all sides but dont overdo it, because overcooked chicken can get really dry.
• Taste the sauce before you finish cooking. The mix of fish sauce and sugar is really all about balance, so adjust a bit if it needs more salt or a sweeter kick.
• Add the Thai basil near the end of the cooking process. This helps keep the flavour bright and fresh instead of getting lost from too much heat.
• If you like a little crunch, sprinkle the roasted peanuts on top right before serving. It adds a fun texture contrast that makes the dish more interesting.