Thai Panang Chicken curry – a rich, creamy and flavourful curry with coconut milk and peanuts.
It’s milder than red Thai curry, with a lovely nutty creaminess from the peanut butter.
I like to add bell peppers, Thai basil leaves and plenty of lime juice for freshness. Serve with lots of fluffy rice and a good sprinkling of chopped peanuts for a quick and tasty dinner.
Panang curry – also known as phanaeng or phanang curry – is an aromatic, creamy, medium-spice Thai-style curry with a hint of peanut butter. I love this as an alternative to Thai red curry (which is a bit hotter and less mellow than Panang).
This is a nice easy curry to pull together, and it’s absolutely packed with flavour from the curry paste, peanut butter and stock. I also like to add Thai basil leaves to the curry sauce and a few extra for garnish too.
If you’ve never tried Thai basil before, look out for it in larger supermarkets. It’s got the flavours of Italian basil, but a little mellower and with a bit of an aniseed taste to it too.
📋 Ingredients?
- Chicken breast – replace with chunks of skinless chicken thighs if you prefer
- Panang Curry Paste – I like Mae Ploy Panang Paste (<<– affiliate link)
- Sauce: Peanut butter, stock and coconut milk (use full fat coconut milk, so the sauce doesn’t split)
- Veggies: Onion and peppers
- Aromatics: Garlic, ginger, Thai basil, a touch of salt and pepper, fish sauce and lime juice – plus sugar to balance the lime
- Cornflour (cornstarch): to thicken the curry
🌶️ Panang curry paste versus red Thai curry paste 🌶️
- Panang curry paste is made up of lovely fragrant ingredients, such as red chillies, lemongrass, shallots, garlic, galangal, shrimp paste, coriander seed, cumin and kaffir lime leaves.
- It’s slightly different from regular red Thai curry paste, in that red Thai curry paste is usually hotter, and also doesn’t usually contain cumin and coriander seed.
- The finished panang curry also has the addition of peanuts (I use peanut butter and finish with chopped peanuts) – which red Thai curry doesn’t.
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
👩🍳PRO TIP Panang curry paste is usually a medium-heat paste. Go easy on it if you don’t like too much spice (one tablespoon will still give a good flavour). Add an extra tablespoon if you like your curries spicier.
Serve topped with chopped peanuts and Thai basil leaves. I also like to add some chopped spring onions and a lime wedge too.
🍽️ What to serve it with
- Boiled Rice – long grain, sticky rice or jasmine rice are great
- Sweet Chilli Sauce or Mango Chutney
- Thai prawn crackers or flatbreads for dipping
🍲 More fantastic Thai-inspired recipes
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Chicken Panang Curry Recipe
Ingredients
- 2 tbsp oil
- 3 chicken breasts (approx. 525g/1.1lbs), chopped into bitesize chunks
- pinch salt and pepper
- 1 onion sliced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 2 cloves garlic peeled and minced
- 1 tbsp ginger paste
- 2 tbsp panang curry paste
- 2 tbsp peanut butter
- 240 ml (1 cup) chicken stock
- 400 ml (14 oz) tin full-fat coconut milk
- 1 tbsp fish sauce
- 2 tbsp lime juice (juice of approx 1 lime)
- 2 tbsp light brown sugar
- 10 Thai basil leaves
- 1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water, to form a slurry
To Serve:
- boiled rice long grain or jasmine
- 2 tbsp chopped unsalted peanuts
- 2 spring onions (scallions) chopped
- 8-12 Thai basil leaves
Instructions
- Heat the oil in a large frying pan over a medium-high heat.2 tbsp oil
- Add the chicken, salt, and pepper and fry, turning the chicken regularly, for 5 minutes, until the chicken is sealed (it won’t be cooked through at this point).3 chicken breasts, pinch salt and pepper
- Add the onion, peppers, garlic, ginger, and panang curry paste.1 onion, 1 red bell pepper, 1 yellow bell pepper, 2 cloves garlic, 1 tbsp ginger paste, 2 tbsp panang curry paste
- Fry, stirring regularly, for 3 minutes, ensuring the curry paste coats the chicken and vegetables.
- Add the peanut butter, stock, coconut milk, fish sauce, lime juice, brown sugar, and Thai basil leaves.2 tbsp peanut butter, 240 ml (1 cup) chicken stock, 400 ml (14 oz) tin full-fat coconut milk, 1 tbsp fish sauce, 2 tbsp lime juice, 2 tbsp light brown sugar, 10 Thai basil leaves
- Stir together, bring to the boil, then turn the heat down and simmer for 5-10 minutes, stirring occasionally, until the sauce is reduced slightly and chicken is cooked through.
- Slowly pour in the cornflour slurry, whilst stirring, to thicken the sauce further if desired (you may not need all of the cornflour slurry).1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water, to form a slurry
- Turn off the heat and serve the curry with boiled rice. Top with chopped peanuts, spring onions, and a few fresh Thai basil leaves.boiled rice, 2 tbsp chopped unsalted peanuts, 2 spring onions (scallions), 8-12 Thai basil leaves
Video
Notes
-
- Swap out the chicken for quorn, tofu, or even meatballs.
- Swap out the 14oz (400ml) coconut milk for 7oz(200ml) additional chicken stock plus 7oz(200ml) double/heavy cream.
- If you can’t find Panang paste,swap out the Panang curry paste for red Thai curry paste (note: red Thai curry paste is hotter and a little tangier than panang paste).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Lovely dish made this tonight however a little too much heat for my wife, what would you recommend to make it a little milder? Thanks!