Name: Chicken Panang Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 2 tbsp oil; 3 chicken breasts (approx. 525g/1.1 lbs), chopped into bite-size 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) 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 (slurry); To serve:; Boiled long grain or jasmine rice; 2 tbsp chopped unsalted peanuts; 2 spring onions (scallions), chopped; 8–12 Thai basil leaves

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Chicken Panang Curry is a rich and creamy Thai-style dish made with tender chicken, coconut milk, and a touch of peanut butter for a signature nutty flavor. Milder than red curry but still packed with warm, fragrant spices, this dish balances sweet, savory, and slightly tangy notes with a velvety texture. Served with rice and topped with crunchy peanuts and Thai basil, it’s a perfect weeknight dinner that feels like a restaurant-quality meal at home.

Why You’ll Love This Recipe

This Chicken Panang Curry is ready in just 30 minutes, making it ideal for busy nights. The use of peanut butter adds a delicious creaminess that perfectly complements the bold flavors of the curry paste and coconut milk. It’s also endlessly customizable—add more veggies, adjust the spice level, or serve it with your favorite rice. With simple steps and accessible ingredients, you’ll be returning to this recipe again and again.

Chicken Panang Curry

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons oil
3 chicken breasts (approx. 525g / 1.1 lbs), chopped into bite-size chunks
Pinch of salt and pepper
1 onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 cloves garlic, minced
1 tablespoon ginger paste
2 tablespoons Panang curry paste
2 tablespoons peanut butter
240 ml (1 cup) chicken stock
400 ml (14 oz) full-fat coconut milk
1 tablespoon fish sauce
2 tablespoons lime juice (juice of approx. 1 lime)
2 tablespoons light brown sugar
10 Thai basil leaves
1 tablespoon cornflour (cornstarch) mixed with 3 tablespoons cold water (optional, for thickening)

To Serve:

Boiled rice (long grain or jasmine)
2 tablespoons chopped unsalted peanuts
2 spring onions (scallions), chopped
8–12 Thai basil leaves

Directions

Heat the oil in a large frying pan over medium-high heat.
Add the chopped chicken along with a pinch of salt and pepper. Cook for 5 minutes, turning occasionally, until the chicken is sealed on all sides but not fully cooked.
Add the sliced onion, red and yellow bell peppers, garlic, ginger, and Panang curry paste. Stir well and fry for about 3 minutes to coat everything in the curry paste.
Stir in the peanut butter, chicken stock, coconut milk, fish sauce, lime juice, brown sugar, and Thai basil leaves. Mix thoroughly and bring to a boil.
Reduce the heat to a simmer and cook for 5–10 minutes, stirring occasionally, until the sauce has slightly thickened and the chicken is fully cooked through.
If you prefer a thicker sauce, slowly stir in the cornflour slurry until the desired consistency is reached (you may not need all of it).
Turn off the heat. Serve hot over boiled rice, and garnish with chopped peanuts, spring onions, and extra Thai basil leaves.

Servings and timing

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Use chicken thighs: Boneless, skinless thighs offer a juicier texture and richer flavor.
Make it vegetarian: Substitute chicken with tofu or chickpeas, and use vegetable broth instead of chicken stock.
Spice it up: Add sliced red chili or a teaspoon of chili paste for more heat.
Add vegetables: Include broccoli, zucchini, or snow peas for extra color and nutrients.
Peanut alternative: Use almond or cashew butter for a different nutty flavor.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in a sealed container for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Warm gently in a saucepan over medium heat, stirring occasionally. Add a splash of water or stock if the sauce has thickened too much.

FAQs

What is Panang curry?

Panang curry is a Thai-style curry that’s creamier and milder than red curry, with a signature nutty taste thanks to the inclusion of peanuts or peanut butter.

Can I use store-bought curry paste?

Yes, store-bought Panang curry paste works great and saves time. Choose a brand with authentic ingredients for the best flavor.

Is this dish spicy?

Panang curry is typically mild to medium. You can increase the spice level with extra chili or curry paste to suit your preference.

Can I make this dairy-free?

Yes, this recipe is naturally dairy-free due to the use of coconut milk.

Can I substitute the fish sauce?

Yes. Use soy sauce or tamari as a substitute, though the flavor will be slightly different.

What can I use instead of Thai basil?

Sweet basil can be used in a pinch, or simply omit it if unavailable. Thai basil adds a distinct flavor but isn’t essential.

Can I prep this ahead?

Yes, you can chop the vegetables and even cook the chicken ahead of time. Assemble and simmer the curry just before serving.

How thick should the sauce be?

The sauce should be creamy and slightly reduced but still pourable. You can adjust with cornflour or more simmering time.

What sides go well with this dish?

Steamed jasmine rice is a classic pairing. It also goes well with rice noodles or a simple cucumber salad.

Can I double the recipe?

Absolutely. This recipe scales well—just use a larger pan and extend the simmering time slightly if needed.

Conclusion

Chicken Panang Curry is a flavorful and comforting Thai dish that’s simple to make and bursting with creamy, nutty goodness. Whether you’re new to Thai cooking or a curry enthusiast, this recipe delivers satisfying depth with minimal effort. Perfect for a quick dinner or weekend feast, it’s a guaranteed crowd-pleaser that brings bold flavor to your table.