This website may contain affiliate links and advertisements to serve recipes. Please read my privacy policy.
Experience the tantalizing taste of Panang Curry with this easy recipe. Juicy chicken, colorful peppers and fragrant Thai basil melt into a creamy coconut milk and curry paste sauce for a delicious and flavorful meal.
I love good Thai food. The recipe is so flavorful you can’t resist.I recently made this Thai basil chicken, this delicious coconut curry chicken, and these delicious Thai lettuce wraps and they are all So good.
![Experience the tantalizing taste of Panang Curry with this easy recipe. Juicy chicken, colorful peppers and fragrant Thai basil melt into a creamy coconut milk and curry paste sauce for a delicious and flavorful meal. Put panang curry in a bowl on a wooden cutting board and place two bowls os spices on the side.](https://therecipecritic.com/wp-content/uploads/2023/08/curry-1-1200x1799.jpg)
![Experience the tantalizing taste of Panang Curry with this easy recipe. Juicy chicken, colorful peppers and fragrant Thai basil melt into a creamy coconut milk and curry paste sauce for a delicious and flavorful meal. Put panang curry in a bowl on a wooden cutting board and place two bowls os spices on the side.](https://therecipecritic.com/wp -content/uploads/2023/08/curry-1-1200x1799.jpg)
![Experience the tantalizing taste of Panang Curry with this easy recipe. Juicy chicken, colorful peppers and fragrant Thai basil melt into a creamy coconut milk and curry paste sauce for a delicious and flavorful meal. Put panang curry in a bowl on a wooden cutting board and place two bowls os spices on the side.](https://therecipecritic.com/wp-content/uploads/2023/08/curry-1-1200x1799.jpg)
![Experience the tantalizing taste of Panang Curry with this easy recipe. Juicy chicken, colorful peppers and fragrant Thai basil melt into a creamy coconut milk and curry paste sauce for a delicious and flavorful meal. Put panang curry in a bowl on a wooden cutting board and place two bowls os spices on the side.](https://therecipecritic.com/wp-content/uploads/2023/08/curry-1-1200x1799.jpg)
What is Panang Curry?
Panang curry is a special food originating from Thailand. It’s a little spicy, but it’s also very delicious. The main ingredient in Panang curry is a special mixture called curry paste. This paste is made from hot peppers, garlic (which gives it a strong flavor), and special herbs and spices. Thai food is known for its flavorful and delicious recipes, and this chicken curry is no exception.
This Panang curry is loaded with many delicious spices and is topped with sweet Thai basil to hold it all together. Not only is it delicious, but it can be cooked in your wok in less than 30 minutes. As such, this recipe is an easy choice for busy evenings.
panang curry ingredients
These ingredients are actually very simple, and once you have the curry paste, you’ll be cooking Thai food for a week. Check the recipe card at the bottom of the post for exact measurements of all ingredients.
- Olive oil: I use it when simmering chicken and vegetables to keep them from sticking to the pan.
- Chicken thigh: I used chicken breast instead because thigh meat has a stronger flavor than chicken breast.
- White onion: Adds a flavorful base to curries.
- Bell peppers (red and green): Peppers add crunchy sweetness and balance the flavors.
- garlic: Garlic adds richness and flavor to the curry.
- Panang curry paste: This paste gives the dish its unique spicy and rich flavor.
- peanut butter: It makes the curry creamier and adds a nutty flavor.
- brown sugar: It has a nice balance of spiciness and sweetness.
- Coconut milk: Make a creamy sauce to soften the spiciness.
- Fish sauce: Brings out the umami and saltiness of the curry.
- lime: The tangy accent of lime brightens up the dish.
- Thai basil: Basil adds freshness.
- peanuts and red pepper flakes: A topping for those who want to add a spicy texture and spiciness.
Is it difficult to make panang curry?
no! Panang curry is easy to make, and since it’s cooked together in a wok, it’s easy to clean up afterwards!
- Hot oil: Heat the oil in a large wok over medium heat.
- Cook vegetables: Add onions and bell peppers and simmer 5 minutes or until vegetables are tender. Add garlic and cook for 30 seconds. Set vegetables aside.
- Cook chicken: Add chicken to wok and add more oil if desired. Cook until chicken is browned on the outside. It will be fully cooked in the sauce later. Set chicken aside.
- Add paste: Back in the wok, scoop the paste into the wok and stir to remove the oil from the paste.
- combine: Stir cooked vegetables and chicken into paste. Continue cooking for another minute.
- Cook: Add peanut butter, fish sauce, brown sugar and lime juice and mix. Continue cooking, stirring regularly for 3 minutes.
- Add coconut milk. Reduce heat to medium and pour in coconut milk. Whisk to combine.
- Simmer until the sauce thickens: Simmer for 5 to 7 minutes or until chicken is thoroughly cooked and sauce is slightly thickened. Add Thai basil leaves just before serving.
![Experience the tantalizing taste of Panang Curry with this easy recipe. Juicy chicken, colorful peppers and fragrant Thai basil melt into a creamy coconut milk and curry paste sauce for a delicious and flavorful meal. A collage of 6 process photos showing how to add all the ingredients to a large wok.](https://therecipecritic.com/wp-content/uploads/2023/08/panang-curry-1200x1200.png)
![Experience the tantalizing taste of Panang Curry with this easy recipe. Juicy chicken, colorful peppers and fragrant Thai basil melt into a creamy coconut milk and curry paste sauce for a delicious and flavorful meal. A collage of 6 process photos showing how to add all the ingredients to a large wok.](https://therecipecritic.com/wp -content/uploads/2023/08/panang-curry-1200x1200.png)
![Experience the tantalizing taste of Panang Curry with this easy recipe. Juicy chicken, colorful peppers and fragrant Thai basil melt into a creamy coconut milk and curry paste sauce for a delicious and flavorful meal. A collage of 6 process photos showing how to add all the ingredients to a large wok.](https://therecipecritic.com/wp-content/uploads/2023/08/panang-curry-1200x1200.png)
![Experience the tantalizing taste of Panang Curry with this easy recipe. Juicy chicken, colorful peppers and fragrant Thai basil melt into a creamy coconut milk and curry paste sauce for a delicious and flavorful meal. A collage of 6 process photos showing how to add all the ingredients to a large wok.](https://therecipecritic.com/wp-content/uploads/2023/08/panang-curry-1200x1200.png)
Is panang curry spicy?
Yes, panang curries can be a little spicy. Curry pastes often contain spicy chili peppers, which can add spiciness to dishes. However, the level of spiciness depends on the amount of curry paste used and personal preference. If you don’t like too much spice, adjust the amount of curry paste you use, or look for a milder version of the paste.
![Experience the tantalizing taste of Panang Curry with this easy recipe. Juicy chicken, colorful peppers and fragrant Thai basil melt into a creamy coconut milk and curry paste sauce for a delicious and flavorful meal. Close-up of Palang Curry cooked in a wok using a wooden spoon.](https://therecipecritic.com/wp-content/uploads/2023/08/curry-2-1200x1799.jpg)
![Experience the tantalizing taste of Panang Curry with this easy recipe. Juicy chicken, colorful peppers and fragrant Thai basil melt into a creamy coconut milk and curry paste sauce for a delicious and flavorful meal. Close-up of Palang Curry cooked in a wok using a wooden spoon.](https://therecipecritic.com/wp -content/uploads/2023/08/curry-2-1200x1799.jpg)
![Experience the tantalizing taste of Panang Curry with this easy recipe. Juicy chicken, colorful peppers and fragrant Thai basil melt into a creamy coconut milk and curry paste sauce for a delicious and flavorful meal. Close-up of Palang Curry cooked in a wok using a wooden spoon.](https://therecipecritic.com/wp-content/uploads/2023/08/curry-2-1200x1799.jpg)
![Experience the tantalizing taste of Panang Curry with this easy recipe. Juicy chicken, colorful peppers and fragrant Thai basil melt into a creamy coconut milk and curry paste sauce for a delicious and flavorful meal. Close-up of Palang Curry cooked in a wok using a wooden spoon.](https://therecipecritic.com/wp-content/uploads/2023/08/curry-2-1200x1799.jpg)
Tips and variations
Here are some tips for making your panang curry perfect every time.
- Vary the vegetables: Green peppers are the most common in Panang curries, but feel free to add your favorite vegetables. Here are some ideas that will make eggplants, zucchini, and carrots even more delicious.
- Heat the panang paste. Always follow directions when heating the curry paste to release the oil. This is important as it maximizes flavor.
- Use full fat coconut milk. Full-fat coconut milk is great for curry recipes. It adds a richness to the sauce that light milk cannot provide.
![Experience the tantalizing taste of Panang Curry with this easy recipe. Juicy chicken, colorful peppers and fragrant Thai basil melt into a creamy coconut milk and curry paste sauce for a delicious and flavorful meal. Top view of panning curry in a bowl topped with a spoonful of rice and a slice of lime.](https://therecipecritic.com/wp-content/uploads/2023/08/curry-1200x1799.jpg)
![Experience the tantalizing taste of Panang Curry with this easy recipe. Juicy chicken, colorful peppers and fragrant Thai basil melt into a creamy coconut milk and curry paste sauce for a delicious and flavorful meal. Top view of panning curry in a bowl topped with a spoonful of rice and a slice of lime.](https://therecipecritic.com/wp-content /uploads/2023/08/curry-1200x1799.jpg)
![Experience the tantalizing taste of Panang Curry with this easy recipe. Juicy chicken, colorful peppers and fragrant Thai basil melt into a creamy coconut milk and curry paste sauce for a delicious and flavorful meal. Top view of panning curry in a bowl topped with a spoonful of rice and a slice of lime.](https://therecipecritic.com/wp-content/uploads/2023/08/curry-1200x1799.jpg)
![Experience the tantalizing taste of Panang Curry with this easy recipe. Juicy chicken, colorful peppers and fragrant Thai basil melt into a creamy coconut milk and curry paste sauce for a delicious and flavorful meal. Top view of panning curry in a bowl topped with a spoonful of rice and a slice of lime.](https://therecipecritic.com/wp-content/uploads/2023/08/curry-1200x1799.jpg)
How to store leftovers
We all know Thai food is best leftovers, and this Panang curry is no exception. Here are some tips on how to store and freeze them.
- In the refrigerator: Once the panang curry has cooled, it can be stored in an airtight container in the refrigerator. Panang curry can usually be kept in the refrigerator for 3-4 days.
- Inside the freezer: Cooked leftovers can be stored in an airtight container in the freezer for about 2-3 months.
- To reheat: If reheating from a frozen state, be sure to defrost the panang curry overnight in the refrigerator. When ready to eat, the curry can be reheated on the stove over medium-low heat until the chicken is cooked through.
Heat the oil in a large wok over medium heat.
Add onions and bell peppers and simmer 5 minutes or until vegetables are tender.
Add garlic and cook for 30 seconds. Set vegetables aside.
Add chicken to wok and add more oil if desired. Cook until chicken is browned on the outside. It will be fully cooked in the sauce later. Set chicken aside.
Back in the wok, scoop the paste into the wok and stir to remove the oil from the paste.
Stir cooked vegetables and chicken into paste. Continue cooking for another minute.
Add peanut butter, fish sauce, brown sugar and lime juice and mix.
Continue cooking, stirring regularly for 3 minutes.
Reduce heat to medium and pour in coconut milk. Whisk to combine.
Simmer for 5 to 7 minutes or until chicken is thoroughly cooked and sauce is slightly thickened.
Add Thai basil leaves just before serving.
service: 6
serving1gcalorie380kcal (19%)carbohydrates13g (Four%)proteintwenty fiveg (50%)fat26g (40%)saturated fat15g (75%)polyunsaturated fat2gmonounsaturated fat7gtrans fat0.02gcholesterol108mg (36%)sodium360mg (15%)potassium565mg (16%)fiber2g (8%)sugar8g (9%)Vitamin A3702IU (74%)Vitamin C47mg (57%)calcium66mg (7%)ironFourmg (twenty two%)
All nutritional information is based on third party calculations and is an estimate only. Each recipe and nutritional value will vary based on the brand used, measurement methods, and portion sizes for each household.