Panang Curry – Authentic Thai Recipe with Chicken
1. Introduction
If you’re a fan of Thai food, you’ve likely come across Panang Curry—a rich, creamy, slightly sweet, and mildly spicy curry that feels like comfort in a bowl. Originating in central Thailand, Panang (also spelled Phanaeng) is similar to red curry but thicker and infused with crushed peanuts and kaffir lime leaves, which give it a distinct nutty and citrusy aroma.
Unlike fiery green curry or fragrant massaman curry, Panang is all about balance—sweet, salty, creamy, and lightly spiced. Traditionally served with beef or chicken, it’s versatile enough to pair with shrimp, tofu, or even vegetables, making it a dish that suits every table.
In this recipe, I’ll show you how to create an authentic Panang curry that tastes just like your favorite Thai restaurant’s version, but with the added comfort of being homemade.
2. Ingredients Breakdown
For the Curry
- Chicken breast or thighs (1 ½ lbs, sliced thinly) – Protein of choice, tender and flavorful.
- Panang curry paste (3–4 tbsp) – The heart of the dish; use store-bought or homemade.
- Coconut milk (2 cans, full-fat, 13.5 oz each) – For creamy richness.
- Kaffir lime leaves (5–6, thinly sliced) – Adds citrusy fragrance.
- Peanut butter or crushed peanuts (2 tbsp) – Panang’s signature nutty flavor.
- Fish sauce (2 tbsp) – Adds umami depth.
- Palm sugar or brown sugar (1 tbsp) – Balances savory flavors with sweetness.
- Red chili (sliced, for garnish) – For heat and color.
- Vegetable oil (1 tbsp) – For frying curry paste.
- Fresh basil (optional, handful) – Adds freshness at the end.
Substitutions & Variations
- Vegan/Vegetarian: Use tofu or vegetables instead of meat, and replace fish sauce with soy sauce.
- Low-Sodium: Opt for low-sodium fish sauce and coconut milk.
- Nut-Free: Skip peanuts or replace with sunflower seed butter.
3. Step-by-Step Instructions
- Prepare Ingredients
Slice chicken thinly, shred kaffir lime leaves, and have curry paste ready. Shake coconut milk cans before opening. - Cook the Curry Paste
Heat oil in a wok or large pan over medium heat. Add curry paste and stir-fry for 1–2 minutes until fragrant. - Add Coconut Milk
Pour in half the coconut milk. Stir and let it simmer until the oil begins to separate slightly (this deepens flavor). - Add Protein
Add chicken slices and cook until nearly done. Stir gently so meat stays tender. - Season the Curry
Add the rest of the coconut milk, fish sauce, sugar, and peanut butter. Stir well. Simmer for 10 minutes until chicken is fully cooked and sauce thickens. - Finish with Kaffir Lime Leaves
Add shredded kaffir lime leaves and stir. Taste and adjust seasoning—more fish sauce for saltiness, more sugar for sweetness. - Serve
Ladle curry into bowls, garnish with sliced red chili and basil. Serve hot with steamed jasmine rice.
4. Tips and Variations
- Homemade Curry Paste – If you have time, making curry paste from scratch elevates flavor.
- Creamier Curry – Simmer longer to thicken sauce or add extra peanut butter.
- Spicy Version – Add extra chili paste or fresh Thai chilies.
- Protein Variations – Works beautifully with shrimp, beef, or tofu.
- Vegetable Boost – Add bell peppers, zucchini, or green beans.
5. Serving Suggestions
- Best served with steamed jasmine rice or sticky rice.
- Pair with Thai cucumber salad for freshness.
- Add spring rolls or papaya salad for a full Thai-inspired dinner.
- Drink pairing: Thai iced tea, coconut water, or a light lager.
6. Storage and Reheating Instructions
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portioned containers for up to 2 months. Thaw in fridge overnight.
- Reheating: Warm gently on stovetop over medium heat. Add a splash of coconut milk or water if sauce thickens too much.
7. Recipe Notes
- Can be made ahead—the flavors deepen overnight.
- Use full-fat coconut milk for authentic richness.
- Kaffir lime leaves are essential for authentic aroma (available in Asian grocery stores).
- Best cooked in a wok or deep pan to let sauce bubble evenly.
8. Nutrition Information (Per Serving, with chicken, approx. 1 cup curry + rice not included)
| Nutrient | Amount |
|---|---|
| Calories | 410 |
| Fat | 29g |
| Saturated Fat | 18g |
| Carbohydrates | 12g |
| Sugar | 6g |
| Fiber | 2g |
| Protein | 26g |
| Sodium | 780mg |
| Cholesterol | 75mg |
| Calcium | 40mg |
| Iron | 3mg |
Nutrition information is an estimate and may vary based on ingredients used.
9. Recipe Card Summary
Course: Main Dish
Cuisine: Thai
Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
- 1 ½ lbs chicken breast or thighs, sliced
- 3–4 tbsp Panang curry paste
- 2 cans coconut milk (13.5 oz each)
- 5–6 kaffir lime leaves, thinly sliced
- 2 tbsp peanut butter or crushed peanuts
- 2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 1 red chili, sliced
- 1 tbsp vegetable oil
- Fresh basil (optional)
Instructions
- Fry curry paste in oil until fragrant.
- Add half coconut milk, simmer until it separates slightly.
- Add chicken and cook until nearly done.
- Add remaining coconut milk, fish sauce, sugar, and peanut butter. Simmer 10 minutes.
- Stir in kaffir lime leaves, adjust seasoning.
- Serve with rice, garnished with chili and basil.
Notes
- Works with chicken, beef, shrimp, or tofu.
- Adjust spice level to preference.
- Can be prepped ahead for better flavor.
🏷️ Diet Tags
- Dairy-Free
- Gluten-Free (if using GF fish sauce)
- High-Protein
🌿 Health Benefits
- Coconut milk contains healthy fats for sustained energy.
- Chicken is a great source of lean protein.
- Kaffir lime leaves offer antioxidants and digestive benefits.
10. FAQs
1. What makes Panang curry different from red curry?
Panang is thicker, creamier, and includes peanuts, while red curry is spicier and more liquid.
2. Can I make Panang curry vegan?
Yes—use tofu or vegetables and replace fish sauce with soy sauce.
3. Is Panang curry spicy?
It’s generally mild compared to green or red curry, but spice level can be adjusted.
4. Can I use regular lime leaves instead of kaffir lime leaves?
Kaffir lime leaves are traditional and highly recommended. If unavailable, use lime zest for aroma.
5. What’s the best protein for Panang curry?
Chicken and beef are traditional, but shrimp and tofu work wonderfully too.
11. Final Thoughts
Panang Curry is one of those Thai dishes that feels like home in a bowl. Creamy, nutty, aromatic, and full of flavor—it’s perfect for weeknight dinners, gatherings, or when you’re craving Thai comfort food.
Try this recipe once, and you’ll find yourself making it again and again. If you do, let me know in the comments—I’d love to hear how your version of Panang Curry turned out!