Skip to main content
FREE DINNER EBOOK! Get your copy!

Panang Curry Recipe

Rich and delicious homemade Panang Curry is made with tender chicken and sweet bell peppers in a creamy coconut curry sauce.

4.8 from 142 votes
35 mins
Total Time
4
servings
Jump to Recipe
Panang Curry

How to Make the Best Panang Curry

This authentic Panang Curry brings the rich, aromatic flavors of Thailand right to your kitchen. Unlike other Thai curries, Panang has a distinctively creamy, slightly sweeter profile thanks to the addition of peanut butter and coconut milk. The kaffir lime leaves add an unmistakable citrusy fragrance that makes this dish truly special.

What sets this recipe apart is the balance of flavors—the savory fish sauce, the warmth of the curry paste, and the subtle sweetness from coconut sugar all work together harmoniously. The tender chicken absorbs all these wonderful flavors while the crisp bell peppers add a fresh, colorful contrast to the rich sauce.

Ready in just 35 minutes, this Panang Curry is perfect for a weeknight dinner that feels like a special occasion. Serve it over steaming jasmine rice and garnish with fresh Thai basil and a squeeze of lime for an authentic restaurant-quality meal at home.

Panang Curry

Panang Curry

Rich and delicious homemade Panang Curry is made with tender chicken and sweet bell peppers in a creamy coconut curry sauce.

4.8 from 142 votes
CourseMain Course
CuisineThai
Keywordpanang curry, thai curry, coconut curry, chicken curry
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings4 servings
Calories233kcal
AuthorRare Ivy
Prevent your screen from going dark

Ingredients

Chicken

Curry Base

Sauce

Vegetables & Garnish

Instructions

Prepare the Chicken

  1. Cube the chicken and season with salt. Set aside.

Make the Curry

  1. In a large Dutch oven or heavy bottom pot, heat oil over medium heat. Saute the shallot, ginger, lemongrass, and garlic until fragrant, about 2-3 minutes.
  2. Add the panang curry paste (start light, you can always add more to taste at the end) and fry for 1 minute.
  3. Add the peanut butter, coconut milk, chicken broth, fish sauce, sugar and kaffir lime leaves. Stir to incorporate and bring to a gentle simmer for about 5 minutes.
  4. Add chicken and continue to simmer for 3 minutes (7 minutes for thighs). Add the bell peppers and simmer two minutes more.
  5. Once the chicken is cooked through, remove from heat and add Thai basil leaves.

Serve

  1. Serve with Jasmine rice, a squeeze of fresh lime juice, and a sprinkle of peanuts or peanut chili crunch and Thai basil leaves.

Notes

  • For a milder curry, start with less curry paste and add more to taste.
  • You can substitute crispy tofu for the chicken for a vegetarian version.
  • Keeping the bell peppers in for just 2 minutes keeps them crisp—adjust cooking time to your preference.
  • Kaffir lime leaves can be found in Asian grocery stores or ordered online.
Jump to Recipe