Panang Curry with Chicken

Rich, creamy, and full of bold Thai flavors, this Panang Curry with Chicken combines tender chicken, bell peppers, and aromatic spices in a luscious coconut-peanut sauce. Quick to make, it’s perfect for weeknight dinners or when you crave restaurant-quality Thai food at home.

---

Ingredients

• 1 Tbsp oil
• 2 Tbsp Panang curry paste*
• 1 Tbsp peanut butter
• 2 lb chicken breasts, cut into bite-sized pieces against the grain
• 1 small onion, sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 tsp freshly grated ginger
• 4 garlic cloves, minced
• 2 (14 oz) cans coconut milk (Chaokoh brand recommended)
• 2 tsp cornstarch
• ¼ cup light brown sugar, packed
• 1 Tbsp fish sauce
• 1 Tbsp lime juice
• 1 cup loosely packed basil leaves, roughly chopped
• Hot cooked rice (white, brown, or jasmine)

---

Instructions

1. Sauté the Aromatics
   Heat oil in a large non-stick skillet over medium-high heat. Add the sliced onion and sauté for 2 minutes. Stir in the bell peppers, garlic, and ginger, cooking for another 2 minutes until fragrant.
2. Add Curry Paste and Peanut Butter
   Stir in the Panang curry paste and peanut butter. Cook for 1 minute to release the flavors.
3. Add Coconut Milk
   Pour in 1½ cans of coconut milk. In a small bowl, whisk the remaining ½ can of coconut milk with the cornstarch and add to the skillet. Stir well to combine and thicken the sauce.
4. Cook the Chicken
   Add the chicken pieces, stirring to coat with the sauce. Simmer for 10–15 minutes, until the chicken is cooked through and the sauce begins to thicken.
5. Finish the Curry
   Stir in the brown sugar, fish sauce, lime juice, and basil leaves. Simmer for an additional 5 minutes. Taste and season with salt and pepper as needed.
6. Serve
   Spoon the Panang curry over hot cooked rice and serve immediately.

---

Why You’ll Love This Recipe

• Authentic Thai flavors in a creamy, comforting curry.
• Quick and easy to make on busy weeknights.
• Balanced sweet, savory, and slightly spicy taste.
• Uses simple pantry ingredients with fresh vegetables for a wholesome meal.

---

Tips

• Use good-quality curry paste: Authentic Panang curry paste elevates the flavor.
• Don’t overcook chicken: Cut into uniform pieces for even cooking.
• Thicken naturally: Whisking cornstarch into coconut milk helps the sauce achieve the perfect consistency.
• Fresh basil: Adds a fragrant, fresh finish—don’t skip it.

---

Variations and Substitutions

• Protein swap: Use shrimp, tofu, or beef instead of chicken.
• Vegetables: Add zucchini, carrots, or snap peas for extra color and texture.
• Peanut-free option: Replace peanut butter with sunflower seed butter.
• Spice level: Add Thai red chilies or chili flakes if you prefer extra heat.

---

FAQs

Can I make this ahead of time?
Yes, store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Can I freeze Panang curry?
Yes, it freezes well for up to 2 months. Thaw overnight in the fridge before reheating.

What rice is best for Panang curry?
Jasmine rice is traditional, but white or brown rice works well too.

---

Serving

Serve over hot, fluffy rice with extra basil for garnish. Pair with steamed vegetables or a light cucumber salad for a balanced meal.

---

Suggestions

• Add a squeeze of lime juice right before serving to brighten the flavors.
• Garnish with chopped peanuts for added crunch.