Name: Thai Chicken Panang Curry Recipe
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Thai Chicken Panang Curry Recipe

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Thai Chicken Panang Curry is a classic Southeast Asian takeout favorite that’s simple to make at home with tender chicken and vegetables simmered in a fragrant coconut curry sauce. Perfect for 30 minute weeknight meals!
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Thai Chicken Panang Curry is your go-to recipe when you need a chicken curry fix–with a kick. The secret ingredient is the curry paste, originally from Malaysia and now popular all over northern Thailand. It keeps in the fridge for months, and once you have it, you will want to keep it in stock for quick recipes! 
One of my best friends grew up in Malaysia and only recently moved to the U.S. There is nothing quite as delicious as the food cooked in her kitchen!
She introduced me to Panang Curry and I became an instant lover of this delicious curry!
Panang Curry (also known as Phanaeng) is a sweet and salty peanut flavoured curry with a unique taste that distinguishes it from other curry dishes. It’s a thick, creamy curry made with coconut milk, that’s rich and aromatic in flavor. 
You will find the ingredient measurements in the recipe card at the bottom of this post, but here is a quick overview of what you will need to make this easy but delicious dish!
This Panang Curry cooks in one large nonstick skillet. A whisk is also helpful when making the sauce.
Full step-by-step recipe instructions are in the recipe card at the bottom of the post, but this will give you a quick idea of how easy this chicken curry dish is!
Heat oil skillet then add garlic and shallots. Cook until fragrant, about 30 seconds.
Whisk in coconut milk, curry, turmeric, fish sauce, and sugar. Bring to a boil, then reduce to a simmer and cook until thickened; about 2 minutes. 
Add chicken and simmer until cooked through, about 5-8 minutes.
Stir in the cilantro, lime juice, and basil. Garnish and serve over rice.
Make sure you don’t lose track of this recipe by pinning it for later! If you are not already, you can follow me on&nbsp;Pinterest, as well as keep up with me on&nbsp;Facebook,&nbsp;Instagram,&nbsp;and&nbsp;YouTube. If you make this recipe, I would also love it if you’d tag me in your photos and leave a star rating below!
	
	
	
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Panang curry paste: Panang curry paste (available at Amazon if you can’t find it in your market) is a peanut-flavored curry that’s difficult to replicate. The closest curry paste is Thai red curry paste. If using, I would suggest adding 1-2 tablespoons of peanut butter with the curry paste in the recipe, or use 1/2 cup of dry roasted, chopped peanuts at the end of cooking and as garnish.
	
Calories: 208kcal | Carbohydrates: 11g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 108mg | Sodium: 812mg | Potassium: 436mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1226IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 2mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Course: Main CourseCuisine: AsianKeyword: Thai chicken, Penang curry, chicken curry

This post may contain affiliate links. Please read our&nbsp;disclosure policy.
Thai Chicken Panang Curry is a classic Southeast Asian takeout favorite that’s simple to make at home with tender chicken and vegetables simmered in a fragrant coconut curry sauce. Perfect for 30 minute weeknight meals!
Want to save this recipe?
Enter your email, and we’ll send it to your inbox.&nbsp;Plus, you’ll get delicious new recipes from us every Friday!
        
        
Thai Chicken Panang Curry is your go-to recipe when you need a chicken curry fix–with a kick. The secret ingredient is the curry paste,...

Thai Chicken Panang Curry Recipe

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