Curry
•Classic Creamy Panang Chicken Curry
Total Time
35 min
Servings
4 people
Level
easy
Rating
(1)
Classic Creamy Panang Chicken Curry
This version of Panang curry stays true to the classic Thai flavor profile with a rich, nutty, and slightly sweeter sauce than standard red curry. Using boneless chicken thighs ensures the meat stays juicy, while finely sliced kaffir lime leaves provide that signature aromatic finish.
Ingredients
1 lb boneless, skinless chicken thighs, sliced into bite-sized pieces
1 tbsp vegetable oil
3 tbsp Panang curry paste
1 can (13.5 oz) full-fat coconut milk
2 tbsp roasted peanuts, crushed finely
1 tbsp palm sugar or light brown sugar
1 tbsp fish sauce
4 kaffir lime leaves, stems removed and very thinly sliced
1 fresh red chili, sliced diagonally for garnish
Instructions
- 1
Heat the vegetable oil in a large skillet or wok over medium heat.
- 2
Add the Panang curry paste and stir-fry for about 1-2 minutes until it becomes fragrant and slightly darker.
- 3
Pour in half of the coconut milk and stir constantly until the oil starts to separate from the milk, about 2-3 minutes.
- 4
Add the sliced chicken thighs to the pan and cook for 3-4 minutes, stirring to coat the meat in the curry sauce.
- 5
Pour in the remaining coconut milk, crushed peanuts, palm sugar, and fish sauce. Stir well to combine.
- 6
Simmer gently for 5-8 minutes until the chicken is fully cooked through and the sauce has thickened slightly.
- 7
Turn off the heat and stir in half of the sliced kaffir lime leaves.
- 8
Serve hot over steamed rice, garnished with the remaining kaffir lime leaves and sliced red chili.
