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

Description

This Chicken Panang Curry is a Thai-style curry that’s rich, creamy, and mildly spiced. Made with coconut milk, peanut butter, and Panang curry paste, it delivers a delicious nutty flavor and comes together in just 30 minutes—perfect for a quick weeknight dinner.

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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Instructions

Heat the oil in a large frying pan over medium-high heat.
Add chicken, salt, and pepper. Fry for about 5 minutes, turning regularly until sealed (not fully cooked).
Add onion, red and yellow peppers, garlic, ginger paste, and Panang curry paste. Stir-fry for 3 minutes to coat everything in the curry paste.
Add peanut butter, chicken stock, coconut milk, fish sauce, lime juice, brown sugar, and Thai basil leaves. Stir well and bring to a boil.
Reduce heat and simmer for 5–10 minutes, stirring occasionally, until sauce is slightly reduced and chicken is cooked through.
Slowly stir in the cornflour slurry to thicken the sauce, using as much as needed.
Turn off the heat. Serve over boiled rice and top with chopped peanuts, spring onions, and Thai basil leaves.

Notes

Use full-fat coconut milk for a rich and creamy sauce.
Adjust curry paste quantity to your preferred spice level.
For a vegetarian version, substitute chicken with tofu and use soy sauce instead of fish sauce.
Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 540
Sugar: 10g
Sodium: 750mg
Fat: 35g
Saturated Fat: 18g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 38g
Cholesterol: 95mg