Best Thai Panang Chicken Curry (VIDEO) Recipe

I perfected my Thai Chicken Curry using authentic Panang paste, lean chicken, and light coconut milk, and I’ll share the simple technique that makes it come together every time.

I wasn’t expecting much the first time I tried making Panang at home, but one spoonful changed everything. This Best Thai Panang Chicken Curry (VIDEO) uses Panang curry paste and light coconut milk to build a flavor thats bold, bright and somehow lighter than it should be.

Its better than takeout, for real, and I kept finding reasons to go back for one more bite, even late at night. I filmed the whole thing so you can catch the tiny tricks that make it sing.

If you like Thai Chicken Curry with personality, this one’s for you.

Ingredients

Best Thai Panang Chicken Curry (VIDEO)

• Chicken thighs: rich in protein, keeps curry juicy, some fat for flavor, it’s satisfying.
• Panang curry paste: concentrated spices, gives heat and umami, few carbs, bold flavor.
• Coconut milk: adds creaminess and healthy fats, makes sauce rich and slightly sweet.
• Kaffir lime leaves: bright citrus aroma, adds sour note, boosts freshness with tiny calories.
• Palm sugar: natural sweetener, balances spice and salt, adds caramel notes and some carbs.
• Fish sauce: salty savory punch, rich in umami, watch the sodium though.
• Thai basil: herbal lift, fresh minty sweet notes, low cal, adds big aroma to finish.
• Roasted peanuts: optional crunch, adds fats and protein, or use peanut butter instead.

Ingredient Quantities

• 1 lb boneless skinless chicken thighs, about 450 g, cut into bite size pieces
• 3 tbsp Panang curry paste, store bought or homemade
• 1 can (14 oz / 400 ml) light coconut milk
• 1/2 cup (120 ml) low sodium chicken broth
• 1 tbsp fish sauce
• 1 1/2 tbsp palm sugar or light brown sugar
• 6 to 8 kaffir lime leaves, torn
• 1 red bell pepper, thinly sliced
• 2 shallots, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp neutral oil (vegetable or canola)
• 2 tbsp roasted peanuts, finely chopped or 2 tbsp peanut butter (optional)
• 1 tbsp lime juice, or juice of 1 lime
• 1 small bunch Thai basil leaves, about 1/2 cup loosely packed
• Fresh cilantro and lime wedges for serving, optional

How to Make this

1. Prep everything first: cut the chicken into bite sized pieces, thinly slice the bell pepper and shallots, mince the garlic, tear the kaffir lime leaves, chop the peanuts finely if using, and pick the basil leaves. Set 1/4 cup (about 60 ml) of the coconut milk aside for step
2.

2. Heat 1 tbsp neutral oil in a large skillet or wok over medium high heat. Add the 3 tbsp Panang curry paste and fry, stirring, for 30–60 seconds until fragrant. Add the minced garlic and the reserved 1/4 cup coconut milk, stir and cook until the paste is glossy and the oil starts to separate a little.

3. Add the chicken pieces, toss to coat in the paste, and cook 2–3 minutes until the outside is no longer pink.

4. Pour in the rest of the coconut milk (the remaining ~11 oz / 340 ml) and the 1/2 cup low sodium chicken broth, stir to combine and bring to a gentle simmer.

5. Stir in 1 tbsp fish sauce, 1 1/2 tbsp palm sugar (or light brown sugar), and the torn 6–8 kaffir lime leaves. Let the curry simmer gently for about 8–10 minutes until the chicken is cooked through and the sauce has slightly thickened. Taste and adjust fish sauce or sugar if needed.

6. Add the sliced red bell pepper and the thinly sliced shallots, continue simmering 2–3 minutes until the peppers are just tender but still bright.

7. If using peanuts or peanut butter add 2 tbsp now and stir well to thicken and round out the flavor. If you like it thicker, mash a few spoonfuls into the sauce, but dont overdo it or it will get pasty.

8. Turn off the heat and stir in 1 tbsp lime juice and the Thai basil leaves (about 1/2 cup loosely packed). Taste one more time and tweak with a little extra fish sauce, sugar, or lime if it needs it.

9. Serve hot over jasmine rice, garnish with fresh cilantro and lime wedges if you want, and sprinkle extra chopped peanuts on top. Enjoy, its better than takeout and you can tweak spice and salt to your taste.

Equipment Needed

1. Large skillet or wok (12-inch) for frying the curry paste and simmering the chicken
2. Cutting board and sharp chef’s knife for cutting the chicken and slicing peppers and shallots
3. Measuring spoons and measuring cups (tbsp, 1/4 cup, 1/2 cup) for coconut milk, broth, fish sauce and sugar
4. Wooden spoon or heatproof spatula for stirring and scraping the pan
5. Small prep bowls (mise en place) to hold minced garlic, torn kaffir leaves, reserved coconut milk etc
6. Can opener for the coconut milk can
7. Tongs or a slotted spoon to turn and remove the chicken
8. Small bowl and a fork or mortar and pestle to chop or mash peanuts if using
9. Medium saucepan with lid or rice cooker for serving over jasmine rice

FAQ

Best Thai Panang Chicken Curry (VIDEO) Recipe Substitutions and Variations

• Chicken thighs: firm tofu (press and pan-fry for texture), shrimp or prawns (cook shorter), thinly sliced beef or pork, or large mushrooms like portobello for a vegetarian swap
• Panang curry paste: red curry paste plus a spoon of peanut butter to copy the nuttiness, massaman curry paste for a sweeter earthier note, or homemade blend of red curry paste with ground cumin and crushed roasted peanuts
• Light coconut milk: full fat coconut milk for a richer, creamier curry, coconut cream thinned with water to match the consistency, or use half coconut milk and half chicken broth to cut calories
• Fish sauce: soy sauce for a quick salty umami sub (use tamari if you need gluten free), vegan “fish” sauce made from soy plus a bit of seaweed or miso, or a splash of soy plus lime for brightness

Pro Tips

– Bloom the curry paste first, dont just dump it in cold liquid. Fry it briefly in the oil with a splash of the reserved coconut milk until it smells fragrant and the oil starts to separate, that step gives you a deeper, richer curry and lets the spices wake up.

– Sear the chicken on high heat for flavor but dont overcook it. Let pieces sit for 1–2 minutes between turns so they brown, dont crowd the pan or theyll steam, and you can finish cooking them in the simmering sauce so they stay juicy.

– Save the bright stuff for the end. Add the bell pepper and shallots near the finish so they stay crisp and colorful, and stir in the lime and Thai basil off the heat so the herbs dont go limp or taste cooked.

– Taste and tweak at two points, while simmering and again at the end. Fish sauce, sugar, and lime all compensate for each other, so if it tastes flat add a little fish sauce, too sweet add lime, too sharp add a pinch more sugar.