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Rich, creamy, and irresistibly fragrant, this Thai Panang Curry is everything you want in a comforting, flavor-packed dinner. With a luscious coconut milk base and bold undertones of red curry paste, it wraps every ingredient in a warm, satisfying embrace. It’s the kind of dish that fills your kitchen with the most mouthwatering aroma and brings everyone to the table.

This curry is layered with tender chicken, crunchy bell peppers, and notes of kaffir lime and Thai basil that elevate it beyond the average takeout. Whether you’re new to Thai cooking or have a pantry full of Southeast Asian staples, Panang curry is an easy win that brings the restaurant experience straight to your home.

Why You’ll Love This Thai Panang Curry

Panang curry strikes a perfect balance between spicy and sweet, with a thicker and slightly nuttier profile than traditional red curry. Its versatility is a major plus – you can easily swap out chicken for tofu, beef, or even shrimp, depending on what you have on hand. The prep is straightforward, and the reward is a deeply flavorful meal ready in about 30 minutes. It’s also great for meal prepping since the flavors intensify beautifully overnight.

What Makes Panang Curry Different from Other Thai Curries?

While Panang curry uses red curry paste as a base, it sets itself apart with the addition of ground peanuts or peanut butter, which gives the sauce its signature richness and slightly sweet nuttiness. It’s also thicker and creamier thanks to a higher ratio of coconut milk. Unlike green or massaman curry, Panang has a more mellow heat level, making it a favorite for those who want flavor without too much fire.

Ingredients for the Best Ever Thai Panang Curry

To create this vibrant and creamy curry, you’ll need a mix of pantry staples and a few Thai-specific ingredients that bring the magic. Once you have them, you’ll want to make this over and over again.

Chicken breast or thighs provide a tender protein base that absorbs all the flavor from the curry sauce.

Panang curry paste is the heart of this dish. It delivers all the aromatics and spice that define Panang curry. Look for one with lemongrass, galangal, and kaffir lime peel.

Coconut milk adds the silky richness that balances the spice. Use full-fat for the best result.

Fish sauce brings umami and saltiness that deepens the curry’s flavor profile.

Brown sugar or palm sugar adds a touch of sweetness to balance the heat and savory elements.

Peanut butter gives that signature nutty finish and velvety texture.

Red bell pepper adds crunch and color to the dish.

Kaffir lime leaves give an unmistakable citrusy brightness. If you can’t find them, lime zest works in a pinch.

Thai basil brings a sweet, peppery fragrance to finish the dish with freshness.

Oil for sautéing the curry paste and meat.

How To Make the Best Ever Thai Panang Curry

Step 1: Sauté the Curry Paste

Heat a tablespoon of oil in a large skillet or wok over medium heat. Add the Panang curry paste and sauté for 1-2 minutes until fragrant and the oils begin to separate.

Step 2: Cook the Chicken

Add the sliced chicken and stir to coat it in the curry paste. Cook until the chicken is no longer pink on the outside, about 4-5 minutes.

Step 3: Add Coconut Milk and Flavorings

Pour in the coconut milk and stir well to combine. Add the fish sauce, sugar, and peanut butter. Stir until everything melts together into a creamy sauce.

Step 4: Simmer with Veggies

Add the sliced red bell peppers and kaffir lime leaves. Let everything simmer gently for about 10 minutes, until the chicken is fully cooked and the sauce has thickened.

Step 5: Finish and Serve

Turn off the heat and stir in the Thai basil leaves. Serve your curry hot over steamed jasmine rice and garnish with additional basil or a drizzle of coconut cream if desired.

How to Store and Serve Thai Panang Curry

This curry is best enjoyed freshly made, but it stores beautifully. Let leftovers cool completely, then store in an airtight container in the fridge for up to 4 days. It can also be frozen for up to 2 months. Reheat gently on the stove or microwave, adding a splash of coconut milk or water to loosen the sauce.

This recipe feeds about 4 people generously, especially when served with rice or flatbread on the side.

What to Serve With Thai Panang Curry?

Steamed Jasmine Rice

The ultimate pairing for soaking up every last drop of the creamy curry sauce.

Coconut Rice

For even more richness, coconut rice enhances the tropical flavors in the dish.

Thai Cucumber Salad

A light, refreshing crunch to balance the warm spice of the curry.

Spring Rolls

Fresh or fried, they make a fun and textural contrast to the saucy curry.

Naan or Roti

Perfect for scooping up curry if you want to skip the fork.

Stir-Fried Veggies

Add color and nutrition to your table with bok choy, snap peas, or green beans.

Pickled Vegetables

Tangy pickles help cut through the creamy texture and refresh your palate.

Want More Thai-Inspired Ideas?

If you loved this creamy, flavorful Panang curry, you might also enjoy these dishes packed with bold flavors and comforting textures:

• Creamy Garlic Marry Me Salmon
• Easy Beef Stir Fry
• Baked Stuffed Shrimp Casserole
• Cheesy Chicken Fritters
• Creamy Garlic Orzo with Lemon Chicken Meatballs

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📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you make it extra spicy? Did you try it with shrimp or tofu instead?

I love seeing your delicious takes on these meals. Don’t hesitate to ask questions either – let’s make Thai night a weekly tradition.

Explore beautifully curated health-boosting drinks and weeknight meals on Mia Recipes on Pinterest and discover your new favorite dinner tonight.

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