Description
This Best Ever Thai Panang Curry is a rich, creamy Thai dish featuring chicken, red curry paste, coconut milk, and peanut butter. It’s an easy, 30-minute dinner recipe perfect for weeknights and full of bold, authentic flavor. Serve it with jasmine rice or naan for a complete Thai-inspired meal.
Ingredients
1 lb chicken breast or thighs, sliced thin
2 tbsp Panang curry paste
1 tbsp oil
1 can (13.5 oz) full-fat coconut milk
1 tbsp fish sauce
1 tbsp brown sugar
1 ½ tbsp peanut butter
1 red bell pepper, sliced
4 kaffir lime leaves (or zest from 1 lime)
½ cup Thai basil leaves
Instructions
1. 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.
2. Add the sliced chicken and stir to coat in the curry paste. Cook for about 4-5 minutes until no longer pink on the outside.
3. Pour in the coconut milk. Stir in fish sauce, brown sugar, and peanut butter. Mix well until smooth and creamy.
4. Add the red bell peppers and kaffir lime leaves. Simmer for 10 minutes until the chicken is cooked through and sauce thickens.
5. Turn off the heat and stir in Thai basil. Serve hot with jasmine rice.
Notes
Use full-fat coconut milk for the richest flavor.
If you can’t find kaffir lime leaves, use lime zest as a substitute.
Customize the protein by using shrimp, tofu, or beef.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 7g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 23g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg