This Panang chicken curry dish tastes so much better than your restaurant take out version. It is one of the easiest curries you’ve ever made. Full of coconut milk, peanut butter flavors and can be ready for 30 minutes. Win win!
What is Panang curry?
Panang curry is a type of Thai red curry that features kaffir lime leaves and thick coconut milk. It is similar but less spicy than red curry. It has a salty, thick and nutty flavor. It is richer and creamier than other curries. If you are a curry lover, this dish is definitely a must-try.
In this recipe, I used lemon zests in substitution of kaffir lime because I couldn’t locate kaffir lime leaves in our grocery stores. The fragrant spices and creamy coconut milk gives this dish a luxurious vibe, while the chicken & veggies balance out its richness. It’s hard to believe that such a complex flavors dish takes only 30 minutes from start to finish.
There are a couple important key for recipes success. First we need to use regular coconut milk. Reduced fat coconut milk won’t be as good as the regular coconut milk. The other important thing to note is to fry the red coconut paste and let that entire flavor permeates.
I hope you love this curry recipe as much as I did. It’s delicious, creamy and very comforting.
Add this Panang curry to your week night dinner roster and you won’t be disappointed. The best part is you can pack the left over for lunch the next day, if you don’t have a military to feed.
The best Thai chicken curry for under 30 minutes. Light, healthy and so easy to make.
- 1 1/2 lb chicken breast (cut into 1/8" thick)
- 1 medium onion (chopped)
- 1 medium red bell peppers (chopped)
- 2 cloves garlic (minced)
- 3 tablespoons fish sauce
- 2 tablespoons vegetable oil
- zest of 1 lemon (about 1/2 tablespoon)
- 1/2 cup water
- 4 oz can Panang curry paste ( I used
- 1 can coconut milk (13.5 oz)
- A handful of Thai basil leaves (about 1/2 cup)
- 1 tablespoon peanut butter
- chopped cilantro for toppings
- crushed peanuts for toppings
- rice to serve
In a heavy bottom skillet, heat oil over high heat and fry garlic until fragrant. Add in bell peppers, onions and cook until soft, about 2 minutes. Transfer to a bowl and set aside.
If needed, add a little more oil to the skillet over medium heat. Add in the panang curry paste and peanut butter until aromatic, about 2 minutes. Add the red peppers and onions back in, fold in coconut milk, lime zest and water. Season with fish sauce according to taste preference.
Stir in the chicken and bring to a boil. Lower heat to low, simmer for 15-20 minutes, until chicken is cooked through.
Remove from heat. Add in basil leaves. Garnish with chopped cilantro, crushed peanuts. Serve over rice.
I used this Panang curry paste
Depending on the brand of coconut milk, thin out curry with more water as needed.