Description
This creamy, fragrant Thai Panang Curry is rich with coconut milk, tender chicken, and vibrant veggies all simmered in a flavorful curry paste. It’s a quick and cozy dinner that tastes like your favorite Thai takeout—only better.
Ingredients
1 lb chicken breast or thighs, sliced
1 red bell pepper, sliced
1 cup green beans, trimmed
3 tablespoons Panang curry paste
1 tablespoon oil
1 can (13.5 oz) full-fat coconut milk
1 tablespoon fish sauce
1 tablespoon palm sugar or brown sugar
2 kaffir lime leaves, torn
1 tablespoon peanut butter (optional)
½ cup Thai basil leaves
3 cups cooked jasmine rice (for serving)
Instructions
1. Heat oil in a skillet over medium heat. Add the Panang curry paste and stir for 1–2 minutes until aromatic.
2. Slowly pour in the coconut milk while stirring. Simmer until the sauce is smooth and thick.
3. Add chicken and cook for 6–8 minutes, stirring occasionally, until fully cooked.
4. Add red bell pepper and green beans. Simmer for 5 more minutes until veggies are tender.
5. Stir in fish sauce, sugar, and peanut butter. Add kaffir lime leaves. Taste and adjust.
6. Turn off heat. Fold in Thai basil. Serve hot with jasmine rice.
Notes
For a vegetarian version, swap chicken for tofu and use soy sauce instead of fish sauce.
Fresh kaffir lime leaves add amazing citrus flavor—don’t skip if you can find them!
This curry gets better with time, making it a perfect make-ahead meal.
Nutrition
- Serving Size: 1 bowl (with rice)
- Calories: 520
- Sugar: 6g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 21g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
Keywords: Thai curry, Panang curry, coconut milk curry, chicken curry, easy Thai recipe