Panang Curry
This post may contain affiliate links. Read my full disclosure policy. Recreate a Thai restaurant favorite at home! This easy Panang curry recipe combines tender chicken and vegetables in a fragrant coconut curry and peanut sauce. One of my go-to dishes when we go out for Thai food, Panang curry is a delicious variation of Thai red curry known for its subtle sweetness, mild spiciness, and the satisfying addition of peanuts. While authentic versions use homemade curry paste and a few items that can be hard to find in American supermarkets, my recipe is made with store-bought curry paste and other ingredients easily found in the Asian section of your local store. Taste-wise, it’s practically indistinguishable from traditional versions, and it comes together in just about 40 minutes. Pair it with jasmine rice and dinner is done! “So much flavour for so little effort. Your recipes never disappoint, but this one is a real winner.” What You’ll Need To Make Panang Curry Vegetable oil – Used to sauté the veggies. Bell pepper (red, orange, or yellow) – Adds a pop of color, sweetness, and a bit of texture. Scallions and garlic – Bring a mild oniony flavor and aromatic depth to the dish. Coconut milk – This rich, creamy base ties everything together and balances the bold spices. The consistency can vary depending on the brand—some are a bit watery, while others might separate when cooked. Some Thai cooks actually prefer the separation, as it can add extra depth to the dish. I usually go with the Thai Kitchen brand since it tends to stay smooth, but if your sauce does separate, no worries—it’ll still taste amazing! Thai red curry paste – This flavorful paste combines lemongrass, galangal (a cousin of ginger), bright red chilis, and a medley of aromatic spices. Its heat level can vary significantly from one brand to another, so it’s always a good idea to taste-test and adjust accordingly. I use the Thai Kitchen brand. Fish sauce – Adds a hit of umami and that essential savory, salty Thai flavor. For the best flavor, look for brands imported from Thailand or Vietnam. Dark brown sugar – Provides a touch of sweetness to balance out the spice and saltiness. Chicken breast or tenderloins – These lean cuts balance out the richness of the sauce. Slice them thinly into bite-size pieces to ensure even cooking. Limes – Add a bright finish that enhances the flavors and cuts through the richness. You’ll need two limes—one for juice and one for serving. Fresh cilantro – Adds a pop of freshness and color. Feel free to leave it out if you’re not a fan! Dry roasted peanuts – Add a bit of crunch and nuttiness for extra texture and flavor. Finely chop them for a nice finishing touch. Jump to the printable recipe for precise measurements Vegetable oil – Used to sauté the veggies. Bell pepper (red, orange, or yellow) – Adds a pop of color, sweetness, and a bit of texture. Scallions and garlic – Bring a mild oniony flavor and aromatic depth to the dish. Coconut milk – This rich, creamy base ties everything together and balances the bold spices. The consistency can vary depending on the brand—some are a bit watery, while others might separate when cooked. Some Thai cooks actually prefer the separation, as it can add extra depth to the dish. I usually go with the Thai Kitchen brand since it tends to stay smooth, but if your sauce does separate, no worries—it’ll still taste amazing! Thai red curry paste – This flavorful paste combines lemongrass, galangal (a cousin of ginger), bright red chilis, and a medley of aromatic spices. Its heat level can vary significantly from one brand to another, so it’s always a good idea to taste-test and adjust accordingly. I use the Thai Kitchen brand. Fish sauce – Adds a hit of umami and that essential savory, salty Thai flavor. For the best flavor, look for brands imported from Thailand or Vietnam. Dark brown sugar – Provides a touch of sweetness to balance out the spice and saltiness. Chicken breast or tenderloins – These lean cuts balance out the richness of the sauce. Slice them thinly into bite-size pieces to ensure even cooking. Limes – Add a bright finish that enhances the flavors and cuts through the richness. You’ll need two limes—one for juice and one for serving. Fresh cilantro – Adds a pop of freshness and color. Feel free to leave it out if you’re not a fan! Dry roasted peanuts – Add a bit of crunch and nuttiness for extra texture and flavor. Finely chop them for a nice finishing touch. Jump to the printable recipe for precise measurements Step-By-Step Instructions Warm up the oil in a large nonstick pan over medium-low heat. Toss in the bell pepper and cook, stirring often, until it softens and starts to brown—3 to 4 minutes. Add the scallions and give them a stir, cooking for another 1 to 2 minutes until they soften up. Stir in the garlic and cook, stirring constantly, for about 30 seconds. It’s always best to add the garlic after partially cooking the other veggies since it cooks quickly and can burn easily. Add the coconut milk, curry paste, fish sauce, and sugar and whisk everything together. Bring everything to a gentle boil, then lower the heat and let it simmer uncovered until the sauce thickens slightly—about 2 minutes. Add the chicken and continue simmering, stirring every so often to make sure it cooks evenly, until it’s fully cooked, 5 to 8 minutes. Keep the heat gentle; you don’t want the sauce to boil too hard—slow and steady keeps the chicken nice and tender. To finish the dish, stir in the fresh lime juice, cilantro, and peanuts. Stir gently to combine all ingredients, then taste and adjust the seasoning if needed. This dish can be made ahead of time and reheated, if you like. Just be sure to reheat gently so as not to overcook the chicken. Video Tutorial You May Also Like RecipeComments (84)Add Comment Recipe Comments (84) Add Comment Ingredients 1½ tablespoons vegetable oil 1 red, orange, or yellow bell pepper, diced 1 small bunch scallions, light and dark green parts, sliced diagonally into 1-inch pieces 3 cloves garlic, minced 1 (14-oz) can unsweetened coconut milk (see note) 2½ tablespoons Thai red curry paste 2 tablespoons fish sauce 2½ tablespoons packed dark brown sugar 1¼ pounds chicken breast or tenderloins, thinly sliced into bite-size pieces 1 tablespoon lime juice plus lime wedges for serving (you'll need 2 limes) ¼ cup fresh chopped cilantro ⅓ cup dry roasted peanuts, finely chopped 1½ tablespoons vegetable oil 1 red, orange, or yellow bell pepper, diced 1 small bunch scallions, light and dark green parts, sliced diagonally into 1-inch pieces 3 cloves garlic, minced 1 (14-oz) can unsweetened coconut milk (see note) 2½ tablespoons Thai red curry paste 2 tablespoons fish sauce 2½ tablespoons packed dark brown sugar 1¼ pounds chicken breast or tenderloins, thinly sliced into bite-size pieces 1 tablespoon lime juice plus lime wedges for serving (you'll need 2 limes) ¼ cup fresh chopped cilantro ⅓ cup dry roasted peanuts, finely chopped Instructions Heat the oil in a large nonstick pan over medium-low heat. Add the pepper and cook, stirring frequently, until softened and starting to brown, 3 to 4 minutes. Add the scallions and cook, stirring frequently, until softened, 1 to 2 minutes. Add the garlic and cook, stirring constantly, for 30 seconds more; do not brown. Add the coconut milk, curry paste, fish sauce, and sugar and whisk together. Bring to a gentle boil, then reduce the heat to a simmer and cook, uncovered, until slightly thickened, about 2 minutes. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 8 minutes. (Do not let the sauce vigorously boil; the idea is to cook the chicken gently so that it's tender.) Stir in the lime juice, cilantro, and peanuts. Taste and adjust seasoning with more lime, if necessary. Serve with jasmine rice. Note: The consistency of canned coconut varies by brand. Some might be a bit watery, while others might separate in sauces. I've consistently had great results with the Thai Kitchen brand. Make-Ahead Instructions: Panang curry may be made ahead of time, but take care not to overcook the chicken. After you've prepared the dish, let it cool down to room temperature, then transfer it to an airtight container and store it in the refrigerator. When you're ready to enjoy it, gently reheat the curry either on the stovetop or in the microwave until it's heated through. Heat the oil in a large nonstick pan over medium-low heat. Add the pepper and cook, stirring frequently, until softened and starting to brown, 3 to 4 minutes. Add the scallions and cook, stirring frequently, until softened, 1 to 2 minutes. Add the garlic and cook, stirring constantly, for 30 seconds more; do not brown. Add the coconut milk, curry paste, fish sauce, and sugar and whisk together. Bring to a gentle boil, then reduce the heat to a simmer and cook, uncovered, until slightly thickened, about 2 minutes. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 8 minutes. (Do not let the sauce vigorously boil; the idea is to cook the chicken gently so that it's tender.) Stir in the lime juice, cilantro, and peanuts. Taste and adjust seasoning with more lime, if necessary. Serve with jasmine rice. Note: The consistency of canned coconut varies by brand. Some might be a bit watery, while others might separate in sauces. I've consistently had great results with the Thai Kitchen brand. Make-Ahead Instructions: Panang curry may be made ahead of time, but take care not to overcook the chicken. After you've prepared the dish, let it cool down to room temperature, then transfer it to an airtight container and store it in the refrigerator. When you're ready to enjoy it, gently reheat the curry either on the stovetop or in the microwave until it's heated through. Pair with Nutrition Information Powered by Per serving (4 servings) Calories: 548 Fat: 37 g Saturated fat: 21 g Carbohydrates: 20 g Sugar: 11 g Fiber: 3 g Protein: 39 g Sodium: 844 mg Cholesterol: 104 mg Per serving (4 servings) Calories: 548 Fat: 37 g Saturated fat: 21 g Carbohydrates: 20 g Sugar: 11 g Fiber: 3 g Protein: 39 g Sodium: 844 mg Cholesterol: 104 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: ChickenDairy-FreeDinnerGluten-Free AdaptableAsianThai Chicken Dairy-Free Dinner Gluten-Free Adaptable Asian Thai