Description
This Best Ever Thai Panang Curry is a rich, creamy, and flavor-packed dish that brings restaurant-quality Thai food right into your kitchen. With tender chicken, vibrant vegetables, and a silky coconut curry sauce, it’s the perfect easy dinner idea for busy weeknights or cozy weekends. Whether you’re looking for quick dinner recipes, comforting food ideas, or a satisfying homemade meal, this easy recipe delivers bold flavors with minimal effort.
Ingredients
1 lb chicken thighs sliced into bite-sized pieces
2 tbsp Panang curry paste
1 can (13.5 oz) full-fat coconut milk
2 tbsp fish sauce
1 tbsp palm sugar
3 kaffir lime leaves torn
1 red bell pepper sliced
1 yellow bell pepper sliced
1 cup green beans trimmed
1/2 cup Thai basil leaves
3 cloves garlic minced
1 small onion sliced
1 tbsp vegetable oil
2 cups cooked jasmine rice
Instructions
1. Slice chicken, vegetables, and prepare all ingredients before cooking.
2. Heat vegetable oil in a large pan over medium heat.
3. Add Panang curry paste and sauté for 1–2 minutes until fragrant.
4. Stir in garlic and onion, cooking until softened.
5. Add chicken and cook until it begins to turn opaque.
6. Pour in coconut milk and stir gently to combine.
7. Add fish sauce and palm sugar, mixing well.
8. Add bell peppers and green beans, simmer for 5–7 minutes.
9. Stir in kaffir lime leaves and let flavors infuse.
10. Turn off heat and add Thai basil leaves.
11. Serve hot over jasmine rice.
Notes
Use full-fat coconut milk for the creamiest texture and best flavor.
Do not boil the curry too hard to prevent the coconut milk from separating.
Taste and adjust seasoning at the end for the perfect balance of sweet and salty.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 22g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg