Description
This Best Ever Thai Panang Curry recipe is a rich, creamy Thai dish made with coconut milk, Panang curry paste, and your favorite protein like chicken or tofu. It’s a quick and flavorful one-pot meal perfect for weeknights or entertaining. Includes instructions, serving tips, and full nutrition facts.
Ingredients
1 tablespoon oil
3 tablespoons Panang curry paste
1 can (13.5 oz) coconut milk
4 kaffir lime leaves (or 1 teaspoon lime zest)
1 tablespoon fish sauce
1 tablespoon brown sugar or palm sugar
1 pound chicken breast or thighs, sliced
2 bell peppers, sliced
1 cup Thai basil leaves, chopped
Cooked jasmine rice, for serving
Instructions
1. Heat oil in a skillet over medium heat and sauté the Panang curry paste for 1 to 2 minutes until fragrant.
2. Stir in coconut milk and simmer for 2 to 3 minutes to blend flavors.
3. Add chicken slices and cook for 10 to 12 minutes until fully cooked.
4. Add bell peppers, kaffir lime leaves, fish sauce, and sugar. Simmer for another 5 to 7 minutes.
5. Turn off heat and stir in Thai basil. Adjust seasoning if needed.
6. Serve hot with jasmine rice.
Notes
Use authentic Thai Panang curry paste for best flavor.
Substitute protein with tofu or shrimp as desired.
If curry thickens too much when reheating, add a splash of coconut milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl with rice
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 27g
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg