There’s something deeply comforting about the creamy warmth of a good Chicken Panang Curry. The way it wraps around tender chicken, coats sweet bell peppers, and fills the kitchen with its bold peanut-chili aroma always feels like the hug I didn’t know I needed.
I started making this version during a cool monsoon week in Delhi, craving something hearty but still fresh—and it’s now a go-to comfort dish in my kitchen.
This recipe is not only easy to cook in 30 minutes, but it’s also rich in protein and healthy fats—keeping you fuller longer and supporting steady energy throughout the day.
The combination of coconut milk, peanut butter, and Panang curry paste creates a creamy texture and deep flavor that’s unmistakably Thai yet easy to recreate at home.
For balance and freshness, I love serving it with a simple Cucumber Salad and fluffy Basmati Rice.
One bite, and you’re somewhere warm, vibrant, and full of flavor.
Fun fact: Thai curries like Panang have grown over 25% in popularity in home cooking over the last five years, thanks to their bold flavors and health-friendly ingredients.
Let me know how yours turns out—or if you’ve found your own twist!
What’s So Special About This Dish?
This isn’t just another curry—it’s a weekly staple in my kitchen for good reason. Here’s what keeps me coming back:
- Rich Without the Guilt: The peanut butter adds a luxurious creaminess, making it feel indulgent without needing heavy cream or butter.
- Meal Prep Friendly: The chicken and veggies hold up so well, even after reheating—perfect for prepping a few portions ahead of busy weekdays.
- That Thai Basil Magic: A handful of Thai basil at the end completely transforms the dish. It’s what makes it taste like takeout, only fresher.
- Easy to Customize: I’ve swapped the chicken for tofu on meatless days—and honestly, it’s just as satisfying.
- Fills You Up, Not Out: It’s protein-packed and nutrient-rich, so I feel full for hours and way less tempted to snack.
Chicken Panang Curry Recipe
Equipment
- Large deep skillet or wok
- Chopping board
- Sharp Knife
- Measuring Spoons and Cups
- Mixing Spoon or Spatula
- Small bowl for slurry
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 oil in a large skillet. Add chicken, season with salt and pepper, and sear until lightly browned. Set aside.
- In the same pan, sauté sliced onion, red and yellow bell peppers until soft.
- Stir in garlic, ginger paste, and Panang curry paste. Cook until fragrant.
- Add peanut butter, chicken stock, and coconut milk. Mix well.
- Stir in fish sauce, lime juice, and brown sugar. Let simmer for 5 minutes.
- Return the chicken to the pan. Simmer until fully cooked.
- Add Thai basil leaves and cornflour slurry. Stir gently until the sauce thickens.
- Serve hot over boiled jasmine or long-grain rice, garnished with chopped peanuts, scallions, and more Thai basil.
Nutrition
Smart & Tasty Variations For Chicken Panang Curry!
- Swap the Chicken for Salmon or Prawns:
If you’re in the mood for seafood, thick chunks of salmon or juicy prawns soak up the creamy curry sauce beautifully. Just reduce the cooking time to avoid overcooking. - Make It Vegan Without Losing Flavor:
Replace the chicken with firm tofu or jackfruit, and use vegan fish sauce or a mix of soy sauce + lime juice. Add mushrooms for a meatier texture. - Add Crunch with Green Beans or Sugar Snap Peas:
Toss in lightly blanched green beans or snap peas just before serving. They add a pop of color and a satisfying crunch without messing with the classic flavor. - Go Low-Carb with Cauliflower Rice:
Skip the usual jasmine rice and serve it with cauliflower rice—it absorbs the curry well and makes the meal lighter without feeling like you’re missing anything. - Turn It into a Soup:
Thin out the curry slightly with more coconut milk and stock, add rice noodles, and you’ve got a cozy Thai-inspired noodle soup that still hits all the same flavor notes.
