Description
Experience the rich, creamy flavors of Thailand with this Best Ever Thai Panang Curry recipe. Featuring tender chicken in a fragrant Panang curry paste and coconut milk sauce, complemented by crunchy bell peppers, roasted peanuts, and fresh Thai basil, this vibrant dish comes together quickly on the stovetop for a comforting and flavorful meal perfect for any night of the week.
Ingredients
Scale
Protein
- 1 lb chicken breast or thigh, thinly sliced
Curry Base
- 2 tbsp Panang curry paste
- 1 tbsp vegetable oil or coconut oil
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup water or chicken broth
Seasonings
- 1 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 1/4 cup roasted peanuts or 1 tbsp peanut butter
Vegetables & Herbs
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 small onion, chopped
- 1/2 cup bamboo shoots (optional)
- 1/2 cup Thai basil leaves
- Juice of 1/2 lime
To Serve
- Cooked jasmine rice
Instructions
- Prepare Ingredients: Slice the chicken into thin pieces, chop the onion, slice the red and green bell peppers, and gather all other ingredients so they are ready to use.
- Sauté Curry Paste: Heat vegetable or coconut oil in a wok or skillet over medium heat. Add the Panang curry paste and sauté for 1 to 2 minutes until it becomes fragrant, releasing its aromatic spices.
- Add Coconut Milk: Pour in the full-fat coconut milk and stir well to combine it thoroughly with the curry paste. Let the mixture simmer gently for 2 to 3 minutes to blend the flavors.
- Cook Chicken: Add the sliced chicken to the curry sauce and stir to coat the pieces evenly. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is fully cooked through and tender.
- Season the Curry: Stir in the fish sauce, palm sugar (or brown sugar), and crushed roasted peanuts or peanut butter. Allow the curry to simmer for another 2 to 3 minutes. Taste and adjust seasoning as needed.
- Add Vegetables: Incorporate the sliced bell peppers, chopped onion, and bamboo shoots if using. Cook for 2 to 3 minutes more until the vegetables are tender-crisp but still vibrant.
- Finish with Basil: Turn off the heat and gently mix in the Thai basil leaves. This preserves their fresh aroma and beautiful green color.
- Serve: Serve the Panang curry hot over steamed jasmine rice. Garnish with extra Thai basil leaves and a squeeze of fresh lime juice for brightness if desired.
Notes
- Use chicken thigh for juicier, more flavorful meat, or chicken breast for a leaner option.
- For a vegetarian or vegan version, substitute chicken with tofu and use vegetable broth instead of chicken broth.
- If you prefer spicier curry, add extra Panang curry paste or fresh chili peppers.
- Bamboo shoots are optional but add a lovely texture; canned bamboo shoots should be rinsed before use.
- Peanut butter can be used as a shortcut if you don’t have roasted peanuts on hand.
- Always taste the curry at the end and adjust fish sauce or sugar to balance salty and sweet flavors.
