Panang Chicken Curry

Easy and quick to make, this Panang Curry features tender chicken in the most luxurious, creamy sauce. A popular Thai curry that will fire up your weeknight.

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Vegetable Oil Panang Curry Paste Coconut Milk Chicken Thighs Palm Sugar Bell Pepper Fish Sauce Kaffir Lime Leaves Peanut Butter Snow Peas Thai Basil Leaves

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Heat oil in skillet over medium heat. Add curry paste and cook, stirring frequently, until paste is fragrant and darkens in color, about 3 minutes.

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Pour in 1/4 of the coconut milk and stir to combine with curry paste until glossy and thickened, about 1 minute.

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Stir in chicken; toss to coat with sauce. Cook for 1 minute, stirring constantly. Add half of the remaining coconut milk; stir to combine.

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Stir in sugar, fish sauce, red peppers, and kaffir lime leaves. Simmer until chicken is cooked through, about 5 to 8 minutes.

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If adding snow peas and Thai basil leaves, add them in now, followed by the peanut butter and the rest of the coconut milk. Stir to combine.

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Taste and adjust the seasoning with more fish sauce and sugar, if necessary; turn off heat and discard the whole lime leaves.

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Expert tip

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Panang Chicken Curry

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Easy and quick to make, this Panang Curry features tender chicken in the most luxurious, creamy sauce. A popular Thai curry that will fire up your weeknight.

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Vegetable Oil Panang Curry Paste Coconut Milk Chicken Thighs Palm Sugar Bell Pepper Fish Sauce Kaffir Lime Leaves Peanut Butter Snow Peas Thai Basil Leaves

Ingredients

— — — — — — — — — — —

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Heat oil in skillet over medium heat. Add curry paste and cook, stirring frequently, until paste is fragrant and darkens in color, about 3 minutes.

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Pour in 1/4 of the coconut milk and stir to combine with curry paste until glossy and thickened, about 1 minute.

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Stir in chicken; toss to coat with sauce. Cook for 1 minute, stirring constantly. Add half of the remaining coconut milk; stir to combine.

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Stir in sugar, fish sauce, red peppers, and kaffir lime leaves. Simmer until chicken is cooked through, about 5 to 8 minutes.

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If adding snow peas and Thai basil leaves, add them in now, followed by the peanut butter and the rest of the coconut milk. Stir to combine.

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Taste and adjust the seasoning with more fish sauce and sugar, if necessary; turn off heat and discard the whole lime leaves.

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Expert tip

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