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Thai cuisine is renowned for its vibrant flavors, aromatic spices, and colorful presentations that tantalize the taste buds. Each dish is a beautiful balance of sweet, salty, sour, and spicy elements, creating a sensory experience that is both delightful and satisfying. Among the many culinary gems that Thailand has to offer, Panang curry stands out as one of the most beloved and recognizable dishes. With its rich and creamy texture, aromatic spices, and a perfect blend of flavors, Panang curry has captured the hearts of food lovers around the world.

The Best Thai Chicken Panang Curry

Discover the rich and creamy flavors of Thailand with this easy Thai Chicken Panang Curry recipe! Perfect for both novice and experienced cooks, this dish combines tender chicken, aromatic spices, and coconut milk for a comforting meal any day of the week. With just a few simple ingredients, you can create a delicious curry packed with flavor and nutrition. Serve it with jasmine rice for the ultimate experience. Try this delightful recipe today! #ThaiCuisine #PanangCurry #EasyRecipes #HomeCooking #Foodie #CurryLovers #HealthyEating #CookingAtHome
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, sliced

1 can (400ml) coconut milk

3-4 tablespoons Panang curry paste (adjust to taste)

1 tablespoon vegetable oil

1 tablespoon fish sauce

1 tablespoon palm sugar (or brown sugar)

1 red bell pepper, sliced

1 cup fresh Thai basil leaves

1 tablespoon lime juice

1-2 kaffir lime leaves (optional), torn

Cooked jasmine rice, for serving

Instructions
 

Sauté the Curry Paste: In a large skillet or wok, heat the vegetable oil over medium heat. Add the Panang curry paste and sauté for about 2-3 minutes until fragrant, stirring constantly to prevent burning.

    Cook the Chicken: Add the sliced chicken thighs to the skillet, stirring to coat them evenly with the curry paste. Cook for 5-7 minutes until the chicken is browned and cooked through.

      Add Coconut Milk: Pour in the coconut milk gradually, stirring well to combine. Allow the mixture to come to a gentle simmer.

        Season the Curry: Stir in the fish sauce, palm sugar, and lime juice. Adjust the seasoning according to your taste, adding more fish sauce for saltiness or sugar for sweetness if desired.

          Incorporate Veggies: Add the sliced red bell pepper and torn kaffir lime leaves (if using) to the curry. Simmer for an additional 5 minutes until the bell peppers are tender but still vibrant in color.

            Finish with Basil: Remove the skillet from heat and fold in the fresh Thai basil leaves. Allow them to wilt slightly in the residual heat.

              Serve: Serve the Panang curry hot over a bowl of jasmine rice, garnished with extra basil leaves if desired. Enjoy your deliciously rich and aromatic Thai Chicken Panang Curry!

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4