Name: Delicious Panang Chicken Curry in Just 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons coconut oil (or vegetable oil); 3 tablespoons Panang curry paste (high-quality, store-bought); 1/4 cup coconut milk (full-fat, unsweetened); 1 pound boneless, skinless chicken thighs; 1 tablespoon sugar (palm or brown sugar); 2 tablespoons fish sauce (can use vegan Worcestershire sauce); 1 medium red bell pepper (sliced); 1 cup snow peas (optional); 2 leaves kaffir lime leaves; 1 handful Thai basil (or Italian basil); 2 tablespoons natural peanut butter

In the midst of a bustling week, there’s something undeniably comforting about whipping up a dish that feels both indulgent and effortless. Enter my 30-Minute Creamy Panang Chicken Curry—a vibrant Thai-style curry that wraps tender chicken in a silky, nutty sauce. This delicious recipe not only ticks the box for a quick dinner but also allows you to play around with proteins or make it entirely plant-based, ensuring it can cater to all eaters at your table. Whether you’re a seasoned culinary wizard or just looking to spice up your weeknight routine, this dish promises to bring a touch of the exotic to your kitchen without the hassle. Are you ready to transform your dinner into a delightful culinary adventure?

Why is Panang Chicken Curry a must-try?

Quick and Easy: Cooking this delightful dish takes only 30 minutes, making it ideal for busy weeknights when you crave something comforting yet effortless.

Versatile Ingredients: Swap in your favorite proteins, like shrimp or tofu, or load it up with fresh veggies for a plant-based feast that everyone will adore.

Rich, Creamy Flavor: The luxurious blend of coconut milk and Panang curry paste wraps the chicken in a velvety sauce that’s both satisfying and mouth-wateringly delicious.

Crowd-Pleaser: Perfect for family dinners or gatherings, this dish is sure to impress. Serve it alongside Thai jasmine rice or even low-carb cauliflower rice for a delightful balance.

Healthy Option: With gluten-free and customizable ingredients, you’ll feel great serving this nutritious meal that doesn’t compromise on taste.

If you enjoy this curry, you might love other quick recipes like Buffalo Chicken Stuffed or Green Chile Chicken for more Asian-inspired flavors!

Panang Chicken Curry Ingredients

• Here’s everything you need for this delightful dish!

For the Base

Oil – Use coconut or vegetable oil to sauté, enhancing flavor and texture.
Panang Curry Paste – A key flavor component; opt for a high-quality, store-bought paste for convenience.
Coconut Milk – Full-fat, unsweetened coconut milk provides the creamy richness that defines the curry.

For the Protein

Chicken Thighs – Boneless and skinless thighs are ideal for a tender texture that absorbs flavors beautifully.

For Balance

Sugar – Palm or brown sugar helps counterbalance the spice in this savory Panang chicken curry.
Fish Sauce – Adds depth and umami; can be swapped with vegan Worcestershire sauce if needed.

For Color & Crunch

Red Bell Pepper – This sweet vegetable adds vibrant color and a crunchy texture; other bell peppers can work too!
Snow Peas – Optional for extra crunch; feel free to replace them with spinach or other veggies.

For Freshness

Kaffir Lime Leaves – Infuse a unique citrus flavor; lime zest is a great alternative if leaves aren’t available.
Thai Basil – Brings aromatic freshness to the dish; Italian basil can work in a pinch.

For Added Richness

Peanut Butter – Use natural peanut butter for an authentic flavor that enriches the sauce beyond measure.

Gather these ingredients, and you’ll be on your way to making a luscious Panang Chicken Curry that’s as exciting as it is comforting!

Step‑by‑Step Instructions for Panang Chicken Curry

Step 1: Heat Oil
In a 12-inch saucepan, pour in 2 tablespoons of coconut oil and heat over medium-high until shimmering, about 2 minutes. This sets the stage for a flavorful base that will elevate your Panang Chicken Curry.

Step 2: Sauté Paste
Add 3 tablespoons of Panang curry paste to the hot oil, stirring constantly for 3 to 5 minutes. Cook until the paste is darkened and fragrant—this step is crucial for developing rich flavors in the curry.

Step 3: Combine Coconut Milk
Gradually stir in 1/4 cup of the coconut milk, mixing well until the sauce becomes glossy and thickens, approximately 1 minute. This creamy texture is the heart of your Panang Chicken Curry, giving it that luscious feel.

Step 4: Add Chicken
Next, toss in 1 pound of sliced boneless, skinless chicken thighs. Stir constantly for about 1 minute to coat the chicken with the sauce, then add in half of the remaining coconut milk for additional creaminess.

Step 5: Incorporate Flavorings
Once the chicken is mixed well, stir in 1 tablespoon of sugar, 2 tablespoons of fish sauce, 1 sliced red bell pepper, and 2 whole kaffir lime leaves. Let the mixture simmer gently for 5 to 8 minutes, or until the chicken is cooked through and tender.

Step 6: Finish Curry
Add 1 cup of snow peas, a handful of Thai basil, and 2 tablespoons of natural peanut butter into the pan. Mix everything thoroughly, then pour in the rest of the coconut milk, ensuring all ingredients meld beautifully for a delicious finish.

Step 7: Serve
Taste and adjust seasoning as necessary, discarding the whole kaffir lime leaves. Garnish the Panang Chicken Curry with extra basil if desired. Serve hot over steamed jasmine rice or a low-carb alternative to enjoy this vibrant, comforting dish!

Expert Tips for Perfect Panang Chicken Curry

Start Mild: For a milder curry, begin with less Panang curry paste and gradually add more to suit your spice tolerance.
Taste and Adjust: Always taste the curry and balance flavors; add sugar or fish sauce in small increments to avoid overpowering the dish.
High-Quality Paste: Use a high-quality Panang curry paste for the most authentic flavor; brands like Maesri are widely recommended.
Reheating Tips: When reheating leftover Panang Chicken Curry, do so gently on the stovetop, adding a splash of water to maintain creaminess.
Vegetable Variations: Don’t hesitate to experiment with adding more vegetables, like bamboo shoots or spinach, for extra nutrition and flavor!

How to Store and Freeze Panang Chicken Curry

Fridge: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. Ensure it’s cooled before sealing to maintain freshness.

Freezer: Freeze Panang Chicken Curry in a sealed, freezer-safe container for up to 3 months. Allow it to cool completely before freezing to avoid ice crystals.

Reheating: For the best quality, reheat on the stovetop over low heat. Add a splash of water or extra coconut milk to restore creaminess while warming.

Thawing: When ready to enjoy, thaw overnight in the refrigerator before reheating. This helps maintain the rich flavors of the dish.

Make Ahead Options

These delightful Panang Chicken Curry preparations make mealtime a breeze for busy home cooks! You can prepare the curry paste and chop the vegetables (like red bell pepper and snow peas) up to 24 hours ahead. Combine the vegetables and chicken in an airtight container for optimal freshness, refrigerating them until you’re ready to cook. Simply sauté the curry paste in oil, add the prepped chicken, and follow through with the remaining ingredients when it’s time to serve. To maintain quality, avoid adding coconut milk until you’re ready to finish the curry. This way, your Panang Chicken Curry will still taste just as delicious—perfect for those hectic evenings!

What to Serve With Panang Chicken Curry

Transform your meal into a delightful feast with these enticing pairings that will enhance your culinary experience.

Thai Jasmine Rice: This fragrant rice holds onto the creamy sauce beautifully, offering a perfect balance with each bite.
Cauliflower Rice: A low-carb alternative that adds a nice texture and absorbs the flavors of the curry without overshadowing it.
Sautéed Vegetables: Lightly sautéed bok choy or bell peppers bring a fresh crunch and colorful addition to the dish, complementing the rich flavors.
Cucumber Salad: Refreshing and crisp, a cucumber salad adds a delightful contrast to the savory curry, lightening the overall meal experience.
Thai Spring Rolls: Crisp and filled with fresh herbs and vegetables, these rolls make a wonderful appetizer and can pair harmoniously with the curry’s richness.
Mango Sticky Rice: For dessert, this sweet treat provides a delightful finish with its creamy coconut flavor and fruitiness, echoing the curry’s essence.

Indulging in these pairings not only builds a complete meal but also creates a flavorful journey to Thailand right from your kitchen table.

Panang Chicken Curry Variations

Feel free to have fun with this dish—there are so many delightful ways to customize your Panang Chicken Curry!

Beefy Alternative: Swap chicken for sliced beef for a heartier flavor that’s equally tender and satisfying.
Shrimp Delight: For a quick seafood twist, use shrimp instead of chicken, cooking until just pink and succulent.
Tofu Swap: For a plant-based option, replace chicken with firm tofu, thus soaking up all the rich flavors in the curry.
Veggie Medley: Add extra veggies like delicata squash or bamboo shoots for color and crunch, making it a vibrant feast!
Spice It Up: Mix Panang paste with red curry paste for an exciting fusion of mild and spicy flavors, perfect for the spice lovers!
Nut-Free Option: Omit the peanut butter entirely for a nut-free version, or use sunflower seed butter for a similar richness without the nuts.
Coconut Milk Lite: Substitute full-fat coconut milk with a light version for a slightly less creamy dish while keeping the delicious taste intact.

If you’re inspired, you can try out a variety of recipes such as Thai Peanut Chicken or our comforting Cowboy Butter Chicken that brings different flavors to your table!

Panang Chicken Curry Recipe FAQs

What type of coconut milk should I use for Panang Chicken Curry?
I recommend using full-fat, unsweetened coconut milk for the richest and creamiest texture. This ingredient is a cornerstone of the dish, enhancing the curry’s comforting and indulgent qualities. Brands like Aroy-D or Thai Kitchen are great choices!

How can I tell if my Panang curry paste is still good?
Check for freshness by looking for a vibrant color and a fragrant aroma. If the paste has developed an off smell or shows signs of mold, it should be discarded. It’s best to store opened paste in the fridge, where it can last for several months, but always check for any dark spots or changes before using.

Can I freeze leftover Panang Chicken Curry?
Absolutely! To freeze, allow the curry to cool completely, then transfer it to a sealed, freezer-safe container. It’s best to consume it within 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight and reheat gently on the stovetop, adding a splash of water to restore its creamy consistency.

How do I store leftovers from the Panang Chicken Curry?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Before storing, ensure the dish has cooled to avoid moisture buildup, which can affect the curry’s texture. When ready to eat, reheat gently on the stovetop to maintain the flavor and creaminess.

Can I make this recipe vegan and still keep its flavor?
Definitely! You can replace the chicken with firm tofu or chickpeas for plant-based protein. For the fish sauce, use vegan Worcestershire sauce or simply double the seasonings like soy sauce or tamari for added depth. You’ll still achieve a delicious and hearty curry that everyone will love!

Is Panang Chicken Curry spicy?
The spice level can vary depending on the amount of Panang curry paste you use. For a milder experience, start with half the recommended amount and gradually adjust based on your personal preference. Tasting as you go is key!