Description
Get ready to dive into a bowl of bold, creamy flavor with this *Best Ever Thai Panang Curry*. Bursting with warm spices, juicy chicken, and a rich coconut sauce, it’s a fast and flavorful dinner idea you’ll crave again and again. This easy recipe is better than takeout and perfect for a cozy night in. Whether you’re after quick weeknight meals, comforting food ideas, or simply a new easy dinner to impress—this one delivers every time. Great for those seeking healthy-ish comfort food, bold Asian-inspired flavors, or simple yet stunning dinner ideas.
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)
Instructions
1. Heat the oil in a large skillet over medium heat and add the Panang curry paste. Sauté for 1–2 minutes until fragrant.
2. Add the chicken pieces and cook until just browned on the outside.
3. Pour in the coconut milk and stir to combine everything well.
4. Add the fish sauce, brown sugar, and kaffir lime leaves. Simmer for 10–12 minutes.
5. Add sliced bell peppers and cook for an additional 3–5 minutes.
6. Stir in fresh basil leaves and serve hot over jasmine rice.
Notes
For more heat, add a sliced Thai chili when sautéing the curry paste.
If using light coconut milk, the sauce may be less creamy—consider simmering longer to thicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 485
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 32 g
- Saturated Fat: 22 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 78 mg