Creamy Panang Curry Chicken (in 30 Minutes)
This panang curry chicken is the kind of dinner that feels like a special occasion but comes together on a frantic Tuesday with almost no effort. The sauce is velvety and rich, clinging to every piece of tender chicken with a mellow heat and a subtle nutty sweetness from the coconut.
If you have a can of coconut milk, a good panang curry paste, and about half an hour, you can skip the takeout. Spoon it over jasmine rice and you will wonder why you ever saved this one for weekends.
What Makes This Panang Curry a Keeper
The sauce is the real star. It’s creamier than a standard red curry and not as aggressively spicy, so the layers of lemongrass, galangal, and peanutty depth from the paste actually get a chance to shine.
What I love most is the method: you fry the paste in the thick coconut cream that rises to the top of the can. That quick step blooms the spices and builds a foundation of flavor in under two minutes. It’s the single move that makes a 30 minute curry taste far more complex than the ingredient list suggests.
Ingredients
- 2 tbsp panang curry paste: Maesri or Mae Ploy are reliable brands; start with 2 tbsp and add more for extra heat
- 1 (13.5 oz) can full-fat coconut milk: do not shake the can, we need the thick cream on top
- 1.5 lbs boneless skinless chicken thighs: cut into bite-sized pieces, thighs stay juicier than breast
- 1 red bell pepper: sliced into thin strips
- 1 cup green beans: trimmed and halved if long
- 4 kaffir lime leaves: tear slightly before adding; if you cannot find them, see substitutions
- 1 tbsp fish sauce
- 1 tbsp palm sugar or light brown sugar
- ½ cup Thai basil leaves: regular basil works in a pinch, but Thai basil adds a peppery floral note
Variations / Substitutions
- Protein swap: thin slices of beef or cubed tofu work beautifully; just reduce the simmering time for tofu to 5 minutes.
- Vegetable options: snow peas, zucchini rounds, or steamed bamboo shoots are all great swaps for the bell pepper and beans.
- Kaffir lime leaf substitute: use the zest of 1 lime and 1 bay leaf; stir the zest in at the end for the brightest note.
- Sweetener: coconut sugar keeps the dish refined-sugar-free and adds a gentle caramel note.
- No fish sauce: use an equal amount of soy sauce or coconut aminos for a saltier but still balanced finish.
If you like this one, try our green curry chicken next.
How to Make Panang Curry Chicken
Step 1: Fry the Curry Paste
Open the can of coconut milk without shaking it. Scoop the thick white cream from the top into a large skillet or wok, leaving the watery liquid behind for now. Heat over medium-high until the cream starts to separate and little pools of oil appear around the edges, about 2 minutes.
Drop in the 2 tbsp panang curry paste and stir it around. It will sizzle and darken slightly, and your kitchen will fill with the smell of toasted spices. Let it cook for about 1 minute, scraping the bottom of the pan so nothing scorches.
Step 2: Sear the Chicken
Add the chicken pieces to the pan in a single layer and sprinkle them with a pinch of salt. Crank the heat up to high and let them sear without moving for 2 minutes, then stir briefly and cook for another minute or two until no pink remains on the outside. The chicken won’t be cooked through yet, and that is fine.
You are looking for a little golden edge on the meat and a glossy film of paste coating every piece. That browning adds a savory depth you would miss if you just dumped everything in at once.
Step 3: Simmer with Coconut Milk and Vegetables
Pour in the rest of the coconut milk from the can along with ¼ cup of water. Toss in the sliced bell pepper, green beans, and the torn kaffir lime leaves. Sprinkle in the 1 tbsp palm sugar.
Bring it all to a gentle boil, then drop the heat to a steady simmer. Cook for 10 to 12 minutes, stirring once or twice, until the chicken is cooked through and the vegetables are tender but still have a little bite. The sauce will reduce slightly and take on a pale orange hue.
Step 4: Ladle Over Rice and Serve
Remove the pan from the heat. Stir in the fish sauce, taste the sauce, and adjust with a pinch more sugar or a few drops of fish sauce until the balance of salty, sweet, and creamy feels right to you. Fold in the Thai basil leaves and watch them wilt in the residual heat.
Spoon the curry into bowls over steamed jasmine rice. The basil leaves will speckle the top, and the sauce should be thick enough to coat the back of a spoon. Serve immediately while it is piping hot.
Tips for the Best Panang Curry
- Don’t shake the can: the thick coconut cream is gold for frying the paste, and a well-shaken can won’t give you that separated layer. Scoop it right from the top.
- Tear the kaffir lime leaves: a quick tear releases more of the citrusy, floral oils into the sauce. Just remember to warn your guests they are not meant to be eaten whole.
- Taste before adding salt: panang pastes and fish sauces vary in sodium, so always taste the finished sauce and adjust with a little fish sauce at the very end, not earlier.
- Use full-fat coconut milk: light versions lack the fat needed to carry the curry flavors and won’t thicken into a creamy sauce.
Need to feed more people? Scale it up for a crowd:
| Servings | Boneless Chicken Thighs | Coconut Milk (full-fat) | Panang Curry Paste |
|---|---|---|---|
| 2 | ¾ lb | 1 can (13.5 oz) | 1 ½ tbsp |
| 4 | 1.5 lbs | 1 can (13.5 oz) | 2 tbsp |
| 6 | 2.25 lbs | 2 cans (27 oz) | 3 tbsp |
Storing Leftover Panang Curry
- Refrigerate: cool the curry completely and store in an airtight container for up to 4 days. The flavors actually deepen overnight.
- Reheating: warm gently in a saucepan over medium-low, stirring often. If the sauce looks too thick, add a splash of water to loosen it.
What to Serve With Panang Curry Chicken
Steamed jasmine rice is the classic and there is a reason: it soaks up the sauce without competing. For something with more chew, try coconut rice or a warm roti on the side. A quick cucumber salad with rice vinegar and a pinch of sugar cuts the richness and gives you a cool, crunchy contrast.
Frequently Asked Questions
Can I freeze panang curry chicken?
Yes. The coconut milk may separate slightly upon thawing, but the flavor holds well. Freeze in an airtight container for up to 2 months and reheat gently, stirring in a little water if needed.
Is panang curry spicy?
It is milder than red or green curry, with a slow-building warmth rather than an upfront burn. You control the heat entirely by how much paste you use.
Can I make this with shrimp instead of chicken?
Absolutely. Skip the chicken searing step and add raw peeled shrimp during the last 3 to 4 minutes of simmering, just until they turn pink.
What if my coconut milk does not separate into cream and water?
If the cream is not firm on top, just scoop the thickest part you can. Even a semi-mixed can will work; you may need to fry the paste a little longer to remove extra moisture.
How do I make it less rich?
Use one can of regular coconut milk and swap half the liquid for chicken stock after frying the paste. The texture will be lighter but still creamy.
Ingredients
Method
- Scoop the thick coconut cream from the unshaken can into a skillet and heat over medium-high until it separates and sizzles, about 2 minutes. Fry the curry paste for 1 minute.
- Add chicken and a pinch of salt, increase heat to high, and sear for 3 to 4 minutes until no longer pink on the outside.
- Pour in the rest of the coconut milk, ¼ cup water, bell pepper, green beans, kaffir lime leaves, and sugar. Bring to a boil, then simmer for 10–12 minutes until chicken is cooked and vegetables are tender.
- Remove from heat, stir in fish sauce, taste and adjust, then fold in basil. Serve immediately over jasmine rice.
