Chicken Panang Curry Recipe

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If you’re craving a rich, flavorful, and comforting dish that’s quick to make, this Chicken Panang Curry is just the thing. The creamy coconut milk, combined with the bold panang curry paste, creates a deep and aromatic sauce that coats juicy chunks of chicken and vibrant vegetables.

This dish comes together in just 30 minutes, making it perfect for a busy weeknight dinner or a satisfying weekend treat.

Why I Love This Recipe

1. Quick and easy to make.
   Ready in just 30 minutes, this curry is perfect for a busy weeknight meal without sacrificing flavor.
2. Rich and creamy.
   The coconut milk and peanut butter create a luxurious, creamy sauce that’s perfectly balanced with the heat from the curry paste.
3. Packed with vibrant flavors.
   The combination of curry paste, ginger, lime juice, and fish sauce gives this dish its signature depth of flavor, while the fresh Thai basil adds a burst of freshness.
4. Customizable spice level.
   You can adjust the level of heat by using more or less panang curry paste to suit your taste.
5. Perfect for meal prep.
   This curry keeps well in the fridge, making it a great option for meal prepping or leftovers.

Ingredient Breakdown and Tips

Chicken Panang Curry Recipe Ingredients

For the Curry:

• 2 tbsp oil
• 3 chicken breasts (approx. 525g/1.1lbs), chopped into bite-sized 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

Ingredient Guidance

The chicken provides a juicy and protein-packed base for this curry. The combination of coconut milk and peanut butter makes the sauce wonderfully creamy, while the panang curry paste adds the perfect balance of heat and earthiness.

The fish sauce and lime juice bring depth and a little tang, and the sugar helps balance out the spice. The optional cornflour slurry thickens the sauce beautifully for a smooth, velvety finish.

Spotlight on Key Ingredients

1. Panang Curry Paste

Texture:
Smooth, slightly chunky, and sticky, this paste adds body to the curry sauce.

Flavor:
Rich, aromatic, and mildly spicy with hints of lime, garlic, and herbs.

Prep Tip:
Start with 2 tablespoons for a medium spice level, and add more if you prefer it hotter.

Common Mistake:
Using too much curry paste can overpower the dish. Always taste as you go.

2. Coconut Milk

Texture:
Creamy, thick, and smooth, it forms the base of the curry sauce.

Flavor:
Mildly sweet with a rich, nutty flavor that balances the spices.

Prep Tip:
Use full-fat coconut milk for the richest, creamiest texture.

Common Mistake:
Using light coconut milk can make the sauce too thin and less creamy.

Ingredient Substitutions for Different Needs

1. Use chicken thighs instead of chicken breasts.
   Chicken thighs are juicier and more flavorful, but chicken breasts work perfectly for a leaner option.
2. Replace peanut butter with almond butter.
   For a nutty flavor with a slightly different texture, almond butter can be a good substitute.
3. Use tamari or soy sauce instead of fish sauce.
   If you don’t have fish sauce, tamari or soy sauce is a great substitute for a salty, umami flavor.
4. Substitute brown sugar with coconut sugar.
   Coconut sugar offers a more caramel-like flavor, perfect for this dish.
5. Try a dairy-free version using coconut yogurt.
   To make it dairy-free, replace the peanut butter with coconut yogurt for a creamy texture.

Equipment & Tools

• Large deep skillet or wok
  Essential for cooking the chicken and vegetables, and for mixing the curry sauce.
• Chopping board and sharp knife
  To slice the vegetables and chicken into bite-sized chunks.
• Measuring spoons and cups
  For precise measurements of the ingredients, especially the curry paste and fish sauce.
• Mixing spoon or spatula
  For stirring the curry and ensuring everything is evenly combined.
• Small bowl for slurry
  To mix the cornflour with cold water before adding it to the curry sauce.

Step-by-Step Instructions

1. Heat oil in a large skillet. Add chicken, season with salt and pepper, and sear until lightly browned. Set aside.
2. In the same pan, sauté sliced onion, red and yellow bell peppers until soft.
3. Stir in garlic, ginger paste, and Panang curry paste. Cook until fragrant.
4. Add peanut butter, chicken stock, and coconut milk. Mix well.
5. Stir in fish sauce, lime juice, and brown sugar. Let simmer for 5 minutes.
6. Return the chicken to the pan. Simmer until fully cooked.
7. Add Thai basil leaves and cornflour slurry. Stir gently until the sauce thickens.
8. Serve hot over boiled jasmine or long-grain rice, garnished with chopped peanuts, scallions, and more Thai basil.

How to Know It’s Done

1. Chicken should be fully cooked and no longer pink inside.
   This can be checked by slicing into a piece of chicken to ensure it’s opaque.
2. The sauce should have thickened slightly.
   The slurry should help achieve the desired creamy consistency.
3. The vegetables should be tender but not mushy.
   They should have softened but still retain their shape and color.
4. The curry should be fragrant and aromatic.
   You should smell the spices, garlic, and ginger as they meld together in the sauce.
5. The curry should be slightly glossy and smooth.
   The coconut milk and peanut butter should create a velvety sauce.

Cooking Tips and Tricks

• Don’t overcook the chicken.
  Chicken cooks quickly, so keep an eye on it and remove it as soon as it’s done.
• Adjust the heat level to your liking.
  Taste the curry and adjust the amount of panang curry paste or crushed red pepper to your preferred spice level.
• Use a wok for more even cooking.
  If you have a wok, it’s perfect for cooking the chicken and veggies and mixing everything together.
• Make it extra creamy.
  Add more coconut milk for a creamier sauce, or swirl in extra peanut butter.
• Garnish with fresh herbs.
  Thai basil adds a fresh, aromatic finish to the curry, while chopped peanuts give a nice crunch.

Common Mistakes and How to Fix Them

1. Curry is too salty.
   Reduce the amount of fish sauce or soy sauce next time to avoid an overly salty dish.
2. The curry is too thin.
   Add a little more cornflour slurry to thicken the sauce.
3. Overcooked vegetables.
   Cook the veggies just until tender to preserve their color and texture.
4. Shrimp or chicken undercooked.
   Make sure the chicken is cooked through and check with a meat thermometer if necessary.
5. Sauce is too spicy.
   Balance the heat with a bit more sugar or lime juice to mellow the flavor.

Quick Fixes for Flavor and Texture

• Add a bit more lime juice for acidity.
• Stir in extra peanut butter for a richer texture.
• Sprinkle more fresh basil on top for added flavor.
• Add a pinch of sugar to balance out the spice.
• Pour in extra coconut milk for a creamier sauce.

Try More Chicken Recipes

1. Chicken Maggi 
2. Chicken Rendang Recipe
3. Chicken Potstickers
4. Delicious Chicken Satay
5. Keto Thai Curry Chicken Soup

Make-Ahead and Storage Tips

• Store leftovers in an airtight container for up to 3 days.
• Reheat gently on the stovetop over low heat to prevent the sauce from separating.
• You can freeze the curry for up to 2 months.
  Let it cool completely before transferring it to an airtight container for freezing.
• For best flavor, serve fresh.
  However, this curry does taste great the next day, as the flavors continue to develop.
• Freeze rice separately if making a large batch for meal prep.

Texture & Flavor Profile

Crunch Level:
Slightly crunchy from the peppers and peanuts.

Sweetness:
Balanced with the brown sugar and coconut milk.

Spice:
Medium heat from the curry paste and optional crushed red pepper.

Acidity:
Tart from the lime juice.

Finish:
Smooth, creamy, and slightly smoky with fresh basil.

Variations to Try

• Add tofu for a vegetarian option.
• Use zucchini or eggplant instead of bell peppers.
• Add more vegetables, like carrots or peas.
• Swap the peanut butter with cashew butter.
• Make it extra spicy with more chili paste.

Frequently Asked Questions

1. Can I make this ahead?
   Yes, this curry can be made ahead and stored in the fridge for up to 3 days.
2. What can I use instead of fish sauce?
   You can use soy sauce or tamari as a substitute.
3. Can I make this without peanut butter?
   Yes, you can omit the peanut butter or substitute with almond butter for a similar consistency.
4. Can I add more vegetables?
   Absolutely! Feel free to add any of your favorite veggies.
5. Can I make this curry spicier?
   Yes, add more curry paste or crushed red pepper for an extra kick.
6. What type of rice should I serve with this?
   Long-grain or jasmine rice works wonderfully with this curry.
7. How do I know when the chicken is fully cooked?
   The chicken should be opaque and firm when cut. You can also use a meat thermometer.
8. Can I use shrimp instead of chicken?
   Yes, shrimp works beautifully in this curry.
9. Can I freeze this curry?
   Yes, it freezes well, but the texture of the coconut milk might change slightly when reheated.
10. Can I serve this curry with noodles?
    Absolutely! It would pair well with rice noodles or any other type of noodle you enjoy.