Name: Best Ever Thai Panang Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 400 g chicken thighs or breasts, cut into bite-size pieces; 3 tablespoons Panang curry paste; 1 tablespoon vegetable oil; 400 ml coconut milk; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 4 kaffir lime leaves, torn; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 1 handful Thai basil leaves; 1 cup cooked jasmine rice (for serving)

Creamy, spicy, and deeply aromatic, this Thai Panang Curry is the kind of comfort food that warms your soul. Tender chicken pieces soak up a rich coconut curry sauce balanced with red chili, kaffir lime, and just a touch of sweetness. It’s the kind of dish that makes you pause mid-bite just to savor the flavor explosion happening in your mouth.

Whether you’re diving into Thai cooking for the first time or already obsessed with Southeast Asian flavors, this Panang Curry will quickly become a weeknight favorite. It’s fast, satisfying, and bold enough to make takeout jealous. Spoon it over jasmine rice and you’ve got a one-bowl wonder that impresses every time.

Why You’ll Love This Thai Panang Curry

Bold and Balanced Flavors: A mix of spicy, creamy, savory, and sweet.
Quick Weeknight Dinner: Ready in under 30 minutes.
Better Than Takeout: Fresher, customizable, and more flavorful.
One-Pot Wonder: Minimal cleanup, maximum taste.

What Kind of Curry Paste Should I Use?

The secret to an amazing Thai Panang Curry lies in the curry paste. Panang curry paste, often found in the Asian section of most grocery stores, is thicker and slightly sweeter than traditional red curry paste. It features ground peanuts, making it richer and more aromatic. If you can, look for authentic Thai brands like Mae Ploy or Maesri for a truly authentic taste.

Ingredients for the Best Ever Thai Panang Curry

Every ingredient here plays a key role in creating that signature creamy and spicy curry bowl:

Chicken Thighs or Breasts: Tender and juicy, chicken soaks up the curry flavor beautifully.
Panang Curry Paste: The star of the show—deeply aromatic and slightly sweet with a hint of peanut.
Coconut Milk: Brings creamy richness and softens the heat.
Bell Peppers: Adds sweetness and crunch for contrast.
Kaffir Lime Leaves: A zesty lift that cuts through the richness.
Fish Sauce: Adds umami depth and saltiness.
Brown Sugar: Enhances the natural sweetness and balances the spice.
Basil Leaves: For freshness and aroma.
Cooked Jasmine Rice: The perfect base to soak up every drop of curry.

How To Make the Best Ever Thai Panang Curry

Step 1: Sauté the Curry Paste

In a hot skillet with a little oil, add the Panang curry paste. Stir it for 1-2 minutes until fragrant—this activates the spices and oils.

Step 2: Add the Chicken

Toss in the chicken pieces and cook until lightly browned. The chicken will finish cooking as the sauce simmers.

Step 3: Stir in the Coconut Milk

Pour in the coconut milk and stir until the curry paste dissolves completely, forming a rich sauce.

Step 4: Season and Simmer

Add the fish sauce, brown sugar, and kaffir lime leaves. Let it simmer for 10-12 minutes so the flavors meld.

Step 5: Add Veggies and Finish

Throw in sliced bell peppers and cook for another 3-5 minutes until slightly tender. Stir in basil leaves just before serving.

How to Serve and Store Thai Panang Curry

This recipe yields enough to feed 4 hungry people, especially when served over jasmine rice. It’s best enjoyed hot, with the creamy curry soaking into every grain of rice. Leftovers store beautifully in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave—you might even find the flavors deepen overnight.

What to Serve With Thai Panang Curry?

Thai Cucumber Salad

A crisp and tangy salad helps cool the palate and adds crunch.

Crispy Spring Rolls

Perfect for dunking in sweet chili sauce and a delightful texture contrast.

Coconut Rice

Extra fragrant and creamy, pairs perfectly with the curry’s heat.

Thai Iced Tea

Balance the spice with a cold, sweet, and creamy drink.

Grilled Shrimp Skewers

A protein-packed side that adds smoky flavor to your Thai feast.

Mango Sticky Rice

For dessert, it doesn’t get more classic and comforting.

Want More Dinner Ideas That Wow?

If you loved this Thai Panang Curry, here are more globally-inspired dinners worth exploring:

Garlic Butter Shrimp Scampi Lasagna for seafood lovers who want indulgence.
Cheesy Spinach Stuffed Shells when you’re craving Italian comfort.
Longhorn Parmesan Crusted Chicken for a restaurant-style dinner at home.
Easy Veggie Patties to keep it light and crispy.
Avocado Egg and Chickpea Salad if you’re craving something refreshing and protein-packed.

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Let me know in the comments how yours turned out. Did you go heavy on the spice? Did you add shrimp instead of chicken? I’d love to hear what spin you put on it.

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