Panang Curry
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Recreate a Thai restaurant favorite at home! This easy Panang curry recipe combines tender chicken and vegetables in a fragrant coconut curry and peanut sauce.
One of my go-to dishes when we go out for Thai food, Panang curry is a delicious variation of Thai red curry known for its subtle sweetness, mild spiciness, and the satisfying addition of peanuts. While authentic versions use homemade curry paste and a few items that can be hard to find in American supermarkets, my recipe is made with store-bought curry paste and other ingredients easily found in the Asian section of your local store. Taste-wise, it’s practically indistinguishable from traditional versions, and it comes together in just about 40 minutes. Pair it with jasmine rice and dinner is done!
“So much flavour for so little effort. Your recipes never disappoint, but this one is a real winner.”
What You’ll Need To Make Panang Curry
- Red Curry Paste: This flavorful paste combines lemongrass, galangal (a cousin of ginger found in Thailand), bright red chilis, and a medley of aromatic spices. Its heat level can vary significantly from one brand to another, so it’s always a good idea to taste-test and adjust accordingly. I use the Thai Kitchen brand.
- Coconut Milk: A staple in many curry dishes, it’s essential to opt for full-fat coconut milk to achieve that rich texture and taste. However, be aware that canned coconut milk’s consistency can differ depending on the brand. Some might be too watery, while others might separate in sauces. I’ve consistently had great results with the Thai Kitchen brand.
- Fish Sauce: A unique ingredient prominent in East Asian dishes, fish sauce is known for its robust salty and savory profile. It brings a depth of umami flavor to an array of recipes, from sauces and marinades to salad dressings. For the best flavor, look for brands imported from Thailand or Vietnam.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Heat the oil in a large nonstick pan over medium-low heat. Add the pepper and cook, stirring frequently, until softened and starting to brown, 3 to 4 minutes
Add the scallions and cook, stirring frequently, until softened, 1 to 2 minutes.
Mix in the garlic and cook, stirring constantly, for 30 seconds more; do not brown.
Add the coconut milk, curry paste, fish sauce, and sugar.
Whisk ingredients together.
Bring to a gentle boil, then reduce the heat to a simmer and cook, uncovered, until slightly thickened, about 2 minutes. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 8 minutes. (Do not let the sauce vigorously boil; the idea is to cook the chicken gently so that it’s tender.)
Mix in the lime juice, cilantro, and peanuts.
Stir gently to combine all ingredients.
Taste and adjust seasoning with more lime, if necessary.
Frequently Asked Questions
Panang curry is known for its mild spiciness. However, the level of spiciness will vary depending on the brand of red curry paste you use; feel free to use more or less to adjust to your taste. I use the Thai Kitchen brand, which is mild.
Depending on the brand of coconut milk you use, it’s common for the sauce to separate in Panang curry during cooking. In fact, some Thai cooks prefer this separation as it can add depth to the dish. I use Thai Kitchen coconut milk, which does not tend to separate. However, if your sauce happens to separate, don’t worry about it—it will still be delicious.
Yes, you can absolutely make this ahead of time. After you’ve prepared your Panang curry, simply let it cool down to room temperature, then transfer it to an airtight container and store it in the refrigerator. When you’re ready to enjoy it, gently reheat the curry either on the stovetop or in the microwave until it’s heated through.
Nope! While many people might assume fish sauce imparts a fishy flavor, in reality, when used correctly, it adds depth and umami flavor without making the dish taste overtly like fish.
Video Tutorial
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Panang Curry
Recreate a Thai restaurant favorite at home! This easy Panang curry recipe combines tender chicken and vegetables in a fragrant coconut curry and peanut sauce.
Ingredients
- 1½ tablespoons vegetable oil
- 1 red, orange, or yellow bell pepper, diced
- 1 small bunch scallions, light and dark green parts, sliced diagonally into 1-inch pieces
- 3 cloves garlic, minced
- 1 (14-oz) can unsweetened coconut milk (see note)
- 2½ tablespoons Thai red curry paste
- 2 tablespoons fish sauce
- 2½ tablespoons packed dark brown sugar
- 1¼ pounds chicken breast or tenderloins, thinly sliced into bite-size pieces
- 1 tablespoon lime juice plus lime wedges for serving (you'll need 2 limes)
- ¼ cup fresh chopped cilantro
- ⅓ cup dry roasted peanuts, finely chopped
Instructions
- Heat the oil in a large nonstick pan over medium-low heat. Add the pepper and cook, stirring frequently, until softened and starting to brown, 3 to 4 minutes. Add the scallions and cook, stirring frequently, until softened, 1 to 2 minutes. Add the garlic and cook, stirring constantly, for 30 seconds more; do not brown.
- Add the coconut milk, curry paste, fish sauce, and sugar and whisk together. Bring to a gentle boil, then reduce the heat to a simmer and cook, uncovered, until slightly thickened, about 2 minutes. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 8 minutes. (Do not let the sauce vigorously boil; the idea is to cook the chicken gently so that it's tender.) Stir in the lime juice, cilantro, and peanuts. Taste and adjust seasoning with more lime, if necessary. Serve with jasmine rice.
- Note: The consistency of canned coconut varies by brand. Some might be a bit watery, while others might separate in sauces. I've consistently had great results with the Thai Kitchen brand.
- Make-Ahead Instructions: Panang curry may be made ahead of time, but take care not to overcook the chicken. After you've prepared the dish, let it cool down to room temperature, then transfer it to an airtight container and store it in the refrigerator. When you're ready to enjoy it, gently reheat the curry either on the stovetop or in the microwave until it's heated through.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 548
- Fat: 37 g
- Saturated fat: 21 g
- Carbohydrates: 20 g
- Sugar: 11 g
- Fiber: 3 g
- Protein: 39 g
- Sodium: 844 mg
- Cholesterol: 104 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Comments
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I am so scared that the chicken will not be done in 5-8 minutes, I am also not a cook so I know nothing…how can I assure that the chicken will be done before I eat it? Can you pre-cook the chicken?
If you cut the chicken into bite-sized pieces and cook it for the time specified in the recipe, you can feel confident it’s cooked through, but to ensure it’s fully cooked, cut a few pieces open to check that they’re opaque and cooked to the center before serving.
I do not like to use coconut milk in my recipes as I am allergic to coconut. So, what is the substitution for coconut milk? TIA
Hi Mindy, you can replace the coconut milk with heavy cream. Keep in my end, that the coconut milk adds a distinct flavor to the dish so while this will still be good, it will definitely taste different. Hope you enjoy!
Another great dinner recipe, Jen! My husband loved it and he is extremely picky. Both teens loved it too and asked me to add it to dinner staples list. Was super easy to make, too. Thank you!
I made this tonight using lamb medallions instead of chicken. It was really good and easy. Next time I will use some chili flakes to make it a bit hotter as it is pretty mild.
As with all recipes on the internet, I always read comments. I’m frequently frustrated with things like “This looks good, I’ll have to try it!” Who cares? Make it or don’t comment otherwise it comes off like a fan club.
Gripe out of the way, I was very pleased to see most people who commented on it had actually made it and had their personal take. That is helpful! It was funny to see some people say it needed heat, some say it was too spicy. That is undoubtedly a matter of the curry paste you use since there is no other ingredient to add heat. Taste the paste FIRST, then add heat with red pepper flakes, cayenne or Sriracha. Reduce by cutting it down. A jarred item like that needs to be tested before assuming it will suit your taste.
All said, I found the balance of flavors to be solid. I did want more heat (and know that I tend to like things spicier than others). I added 1 tbsp Sriracha right before the chicken and found that just enough to be noticed and balance the sweetness, but not enough to overpower the other flavors. It also boosts the garlic flavor considerably.
Asian foods are beloved worldwide, in my opinion, because of their complex depth of sour (bright), salt, umami, sweet and hot. Finding the right balance for YOU is what takes time and practice, practice, practice!
Nice recipe to start from. Thank you. 🙂
As for the lady who asked about cast iron. Buy a 12″ immediately and make it your go-to. It will love you and you will love it. Seasoned and maintained properly, cast iron is the best non-stick ever created.
I thought the fish sauce was too strong. I won’t typically use that much in a curry, but went ahead with it – and then regretted it. I might suggest to others to add the fish sauce incrementally, starting maybe with 1/2 because it does impart a strongish flavor. I also used a combination of snow peas, green pepper, and celery as well as the green onion. Thanks Jenn!
Jenn, are the peanuts essential in this dish? My husband is VERY allergic to nuts – especially peanuts. But this sounds so good, I’d love to make it.
Nope — feel free to omit them. Enjoy!
This has become a staple. So good and can be prepared earlier and reheated. Definitely a winner. 5 Stars
This was incredible! My boyfriend said it was as good as the best one he had in Thailand! Definitely recommend
I made this for dinner last night. Authentic Thai flavor. Will make again!