Thai Panang Curry Chicken – Better Than Takeout

Thai Panang Curry Chicken is a rich, creamy coconut milk-based curry infused with fragrant red curry paste, kaffir lime leaves, and roasted peanuts. Unlike spicier Thai curries, Panang curry has a slightly sweet, nutty flavor that pairs beautifully with tender chicken and jasmine rice. This dish is a main course in traditional Thai cuisine, popular for its balance of bold flavors and silky-smooth sauce.

Why This Recipe Is So Popular

Panang curry (แพนง – phanaeng) is one of Thailand’s most beloved curries because of its unique depth of flavor. It’s less fiery than green or red curry, making it perfect for anyone who enjoys a mildly spiced dish. The secret lies in the curry paste blended with ground peanuts, creating a velvety sauce that coats each bite of chicken.

This dish is not only delicious but also customizable. You can substitute the protein (beef, shrimp, or tofu), adjust spice levels, or even make it vegetarian while keeping its authentic taste intact.

INGREDIENTS FOR THAI PANANG CURRY CHICKEN

• Chicken: Tender slices of chicken breast or thighs.
• Panang curry paste: The heart of the dish, made from dried chilies, lemongrass, galangal, garlic, and roasted peanuts.
• Coconut milk: Rich and creamy base that balances spice.
• Fish sauce: Salty umami seasoning.
• Palm sugar or brown sugar: Adds sweetness to balance flavors.
• Kaffir lime leaves: Adds bright citrus aroma.
• Peanuts: Ground or crushed for nutty depth.
• Vegetables: Red bell peppers, green beans, or zucchini (optional).
• Fresh basil: Thai basil leaves for fragrance.
• Rice: Jasmine rice to serve alongside.

HOW TO MAKE THAI PANANG CURRY CHICKEN

1. Prepare ingredients: Slice chicken thinly, wash and chop vegetables, and set aside.
2. Fry panang curry paste: Heat a little coconut cream in a pan, then fry Panang curry paste until aromatic.
3. Add chicken: Stir in chicken slices and coat with curry paste.
4. Pour coconut milk: Add the remaining coconut milk and bring to a simmer.
5. Season: Stir in fish sauce, palm sugar, and crushed peanuts. Adjust to taste.
6. Add vegetables: Toss in bell peppers and green beans, simmer until tender.
7. Finish with lime leaves & basil: Tear kaffir lime leaves, add to curry, and stir in Thai basil.
8. Serve: Ladle curry over jasmine rice and garnish with extra peanuts.

DIETARY INFORMATION

• Gluten-Free: Use gluten-free fish sauce or tamari.
• Dairy-Free: This curry is naturally dairy-free since it uses coconut milk.
• Vegetarian/Vegan Option: Substitute chicken with tofu or mixed vegetables, and replace fish sauce with soy sauce.
• Low-Calorie Option: Use light coconut milk and lean chicken breast.

Thai Panang Curry Chicken

Creamy, nutty, and mildly spiced, this authentic Thai Panang Curry Chicken (แพนง) combines coconut milk, curry paste, and fragrant kaffir lime leaves for a comforting meal. Serve with jasmine rice for the perfect Thai dinner.

Servings 4

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

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Ingredients

  

• 1 lb 450 g chicken breast or thighs, thinly sliced
• 3 tbsp Panang curry paste (recipe available on blog)
• 1 can 13.5 oz / 400 ml coconut milk
• 1 tbsp fish sauce use tamari for gluten-free
• 1 tbsp palm sugar or brown sugar
• 2 kaffir lime leaves torn into pieces
• 2 tbsp crushed roasted peanuts
• 1 red bell pepper sliced
• 1 cup green beans trimmed
• ½ cup Thai basil leaves
• Steamed jasmine rice for serving

Instructions

 

• Heat 3 tbsp coconut cream (scooped from the top of the can) in a skillet over medium heat. Add Panang curry paste and fry until fragrant.
• Add chicken slices, stir well to coat in curry paste.
• Pour in the rest of the coconut milk and bring to a gentle simmer.
• Stir in fish sauce, palm sugar, and peanuts. Adjust seasoning to taste.
• Add red bell pepper and green beans. Simmer until vegetables are tender and chicken is cooked through.
• Tear kaffir lime leaves and add to the curry along with Thai basil leaves. Stir gently.
• Serve hot over jasmine rice, garnished with extra peanuts.

Notes

NUTRITION FACTS

Serving Size: 1 bowl (with rice) Calories: 420 Carbohydrates: 26g (9% DV) Protein: 28g (56% DV) Fat: 24g (37% DV) Saturated Fat: 16g (80% DV) Cholesterol: 75mg (25% DV) Sodium: 720mg (31% DV) Fiber: 4g (16% DV) Sugar: 8g (9% DV)

Note: Nutrition information is an estimate and will vary based on ingredients and portion sizes.

Course: dinner, main dish

Cuisine: thai

Keyword: creamy coconut curry, easy Thai curry, Panang curry with peanuts, Thai chicken curry, Thai Panang curry chicken recipe

RECIPE TIPS

• Make ahead: Curry can be stored in the fridge for up to 3 days or frozen for 1 month.
• For vegetarian: Replace chicken with tofu or mixed vegetables and swap fish sauce with soy sauce.
• For low-calorie: Use light coconut milk and chicken breast.
• Balance flavor: If too spicy, add more coconut milk; if too sweet, add a splash of lime juice.

SERVING IDEAS

• Serve with steamed jasmine rice or coconut rice.
• Pair with Thai appetizers like spring rolls or papaya salad.
• Enjoy alongside Thai iced tea for a complete meal.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @wokwithsam on Instagram and hashtag it #wokwithsam.