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!
- 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)
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.
- 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.