Best Ever Thai Panang Curry

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Velvety smooth, spicy-sweet, and fragrant with coconut and kaffir lime, Thai Panang Curry is the kind of dish that immediately transports you to a candlelit street market in Bangkok. With tender pieces of chicken, vibrant bell peppers, and green beans swimming in a creamy, bold red curry sauce, this is a weeknight meal that feels like a culinary escape.

What makes Panang Curry so special is its perfect balance. The nutty, rich peanut flavors marry harmoniously with red curry paste and a hint of palm sugar, while Thai basil and lime add freshness. This dish is cozy yet bright, indulgent yet easy to make. Serve it with fluffy jasmine rice, and you’ve got yourself a restaurant-quality dinner at home.

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What Kind of Protein or Curry Paste Works Best?

For the protein, chicken breast or thighs are classic and soak up the curry flavor beautifully, but tofu or shrimp work just as well if you’re looking for variety or a vegetarian twist.

When choosing a curry paste, go for a high-quality Thai brand like Maesri or Mae Ploy. These bring the authentic depth of flavor needed for that unmistakable Panang punch. Homemade curry paste is even better if you’re up for it, but store-bought is a fantastic shortcut.

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Ingredients for the Best Ever Thai Panang Curry

Chicken – Boneless, skinless chicken breast or thighs are juicy and hold up well in curry sauces.

Red Bell Pepper – Adds sweetness and a pop of color.

Green Beans – Offer crunch and freshness that complement the creamy curry.

Panang Curry Paste – The heart of the dish, rich with lemongrass, chili, and spices.

Coconut Milk – Full-fat coconut milk gives the curry its luxurious texture.

Fish Sauce – A splash adds umami and saltiness.

Palm Sugar or Brown Sugar – Balances the heat with mellow sweetness.

Kaffir Lime Leaves – Infuse the sauce with a citrusy aroma.

Peanut Butter – Optional, but it adds that signature nutty depth Panang is known for.

Thai Basil – Finishes the dish with a fresh, herby lift.

Jasmine Rice – For serving, it’s the perfect vehicle for soaking up the curry.

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How To Make the Best Ever Thai Panang Curry

Step 1: Sauté the Curry Paste

Heat a tablespoon of oil in a large skillet over medium heat. Add the Panang curry paste and stir for 1-2 minutes until fragrant. This step unlocks the flavors and intensifies the aroma.

Step 2: Add Coconut Milk

Pour in the coconut milk slowly while stirring, allowing it to blend smoothly with the curry paste. Let it simmer gently until the sauce becomes thick and velvety.

Step 3: Cook the Chicken

Add the sliced chicken into the pan and let it cook for 6-8 minutes until tender and fully cooked through. Stir occasionally to coat the chicken in the sauce.

Step 4: Toss in Veggies

Add the red bell pepper and green beans. Let them simmer with the chicken for about 5 minutes, until just tender but still vibrant.

Step 5: Season to Taste

Stir in fish sauce, palm sugar (or brown sugar), and peanut butter if using. Add the torn kaffir lime leaves for their bright, citrusy aroma. Taste and adjust saltiness or sweetness as needed.

Step 6: Garnish and Serve

Turn off the heat and fold in Thai basil leaves. Serve your Panang curry hot over jasmine rice, garnished with extra basil if desired.

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How to Serve and Store Thai Panang Curry

Serve this curry piping hot, paired with fluffy jasmine rice or even steamed rice noodles. If you’re feeling bold, try it with roti or naan for a fusion twist.

Leftovers store beautifully in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of coconut milk or water to loosen the sauce if needed. It also freezes well for up to 2 months—just cool it completely before transferring to an airtight container.

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Frequently Asked Questions

How spicy is Panang Curry?

Panang curry is milder than traditional red curry but still packs warmth. You can adjust the heat by using more or less curry paste.

Can I make it vegetarian or vegan?

Absolutely. Swap the chicken for tofu or tempeh, and use a vegan curry paste plus soy sauce instead of fish sauce.

What’s the difference between Panang and red curry?

Panang is thicker, nuttier, and slightly sweeter, thanks to the addition of peanut and less chili. Red curry tends to be more fiery and soupier.

Can I use light coconut milk?

You can, but it will slightly reduce the creaminess and richness. For best flavor, stick to full-fat coconut milk.

Where can I find kaffir lime leaves?

They’re available in Asian grocery stores, and many supermarkets carry them in the freezer section. If unavailable, add a touch of lime zest.

Is it okay to make this ahead?

Yes! In fact, it tastes even better the next day as the flavors develop. Store it in the fridge and reheat before serving.

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Want More Dinner Ideas with Global Flavor?

If you enjoyed this Thai Panang Curry, you’ll definitely love exploring these flavorful recipes too:

• Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta
• Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine
• Cafeteria Noodles with Garlic Butter Chicken Bites
• Garlic Parmesan Beef Spaghetti Pasta
• Creamy Garlic Parmesan Tortellini with Chicken and Broccoli

For even more delicious dinner ideas, visit my Pinterest board where I share new recipes every day: Life with Nina on Pinterest.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go all in on the spice or tone it down for the kids? Maybe you tried shrimp instead of chicken?

I love seeing how others make these dishes their own. Questions are welcome too—let’s help each other make Thai nights unforgettable.

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