Rich, Creamy, and Bursting with Flavor—Panang Chicken Curry in 30 Minutes!
Craving a bold, restaurant-quality Thai curry that’s ready in just 30 minutes? This Panang Chicken Curry is a game-changer—tender chicken simmered in a velvety coconut sauce, infused with aromatic kaffir lime and a touch of peanut butter for that signature creamy, nutty flavor. It’s fast, easy, and better than takeout! Serve it over rice, quinoa, or noodles for a comforting, flavor-packed meal that’ll have you coming back for seconds. One bite, and you’re hooked!
Thai Panang Chicken Curry Recipe
This Thai Panang Chicken Curry is rich, creamy, and packed with bold flavors. It's an easy, homemade version that's even better than takeout!
Ingredients
- 1 ½ Ib boneless, skinless chicken thighs, chopped
- 1 small onion, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 1 orange bell pepper, seeded and chopped
- 2 cloves garlic, minced
- 1 tbsp coconut oil
- 4 ounces Panang red curry paste (1 can)
- 1 tbsp peanut butter
- 12 kaffir lime leaves, crushed
- 1 can (13.5 ounces) thick, unsweetened coconut milk
- 3 tbsp fish sauce
- ¼ cup Thai basil leaves (or sweet basil)
Instructions
Prep the Ingredients:
- Cut the chicken into bite-sized pieces.
- Chop the onion and bell peppers into roughly 1-inch pieces.
- Mince the garlic and crush the kaffir lime leaves to release their oils.
Cook the Vegetables:
- Heat a 14-inch skillet (or wok) over medium-high heat.
- Add coconut oil and let it melt.
- Sauté the onion for 1 minute, then add the bell peppers and garlic.
- Cook for another 2-3 minutes, stirring occasionally.
Add the Curry Paste:
- Move the veggies to the sides of the skillet.
- Add the Panang red curry paste and peanut butter to the center.
- Sauté for 2-3 minutes to intensify the flavors, stirring frequently.
Simmer the Curry:
- Pour in the coconut milk, fish sauce, and add the kaffir lime leaves. Stir to combine.
- Add the chopped chicken, then bring the mixture to a boil.
- Reduce heat and simmer for 10-15 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens.
Finish and Serve:
- Remove from heat and stir in the Thai basil leaves.
- Serve hot with rice, quinoa, or noodles.
Notes
- Some ingredients, like Panang curry paste, kaffir lime leaves, thick coconut milk, fish sauce, and Thai basil, may require a trip to an Asian grocery store—but they’re worth it!
- Kaffir lime leaves can be stored in the freezer. They may darken but will keep their flavor.
- These leaves remain slightly tough even after cooking; you can eat them, remove them, or eat around them.
