Panang Curry Chicken
Highlighted under: Globetrotter Food Guide
For something this simple, it has no right being this good. With just a few ingredients and about 30 minutes, I can have a bowl of rich, creamy Panang curry chicken that feels like a cozy hug. I usually whip this up after a long day, and honestly, it brightens my mood instantly.
The Secret to This Panang Curry Chicken
What makes this Panang curry chicken so special is really the combination of the rich coconut milk and the Panang curry paste. When you mix in that paste with the chicken, the aroma fills the kitchen. It’s all about finding the right balance; the curry should be creamy, with just a hint of spice. I often taste it towards the end to see if it needs a bit more fish sauce or brown sugar, adjusting based on my mood.
Another thing I love about this recipe is its flexibility. If you’re in a pinch, you can use cooked chicken instead of raw—just toss it in with the coconut milk and simmer until heated through. And remember, everyone’s palate is different, so feel free to play around with the amounts of curry paste or sugar to match your taste.
Ingredients
Gather these ingredients before you start cooking:
Ingredients
- 1 lb chicken breast, diced
- 1 tablespoon vegetable oil
- 2 tablespoons Panang curry paste (can use Mae Ploy brand)
- 1 can (400 ml) coconut milk (I prefer Chaokoh)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup of fresh basil leaves (Thai basil if you can find it)
- Cooked jasmine rice, for serving
These items will make all the difference in your curry!
Instructions
Follow these steps to make your Panang curry chicken:
Cook the chicken
In a large skillet or pot over medium heat, heat the vegetable oil. Add the diced chicken and cook, stirring occasionally, until it's browned and cooked through, about 5-7 minutes. Keep an eye on it so it doesn't burn.
Add the curry paste
Once the chicken is cooked, stir in the Panang curry paste. I usually just take a fork and mash it into the chicken. It should become fragrant, and you’ll know it's ready when it starts to coat the chicken.
Mix in the coconut milk
Now pour in the coconut milk and bring everything to a gentle simmer. I like to use a whisk here to mix it well. Let this simmer for about 10 minutes, until it's thickened slightly.
Add veggies and seasonings
Stir in the sliced bell pepper, fish sauce, and brown sugar. Let it cook for another few minutes until the veggies are tender but still have a bit of crunch. Remove from heat and mix in the fresh basil leaves.
Serve it up
Serve the curry hot over jasmine rice. I usually like to garnish with a few extra basil leaves on top for a pop of color.
Enjoy your homemade Panang curry chicken!
Pro Tips
- For more heat, feel free to add a sliced chili or two when cooking the chicken.
- If you like it extra creamy, try adding a bit more coconut milk, but be careful with the balance.
- Serve it with lime wedges on the side to squeeze over the top for a zesty finish.
- Don’t skip the fish sauce—really brings the dish together!
Panang Curry Chicken Leftovers Plan
If you happen to have leftovers, storing this Panang curry is pretty straightforward. Keep it in an airtight container in the fridge and it should be good for about three days. When reheating, just do it on low heat to prevent the coconut milk from separating. It might thicken up a bit in the fridge, so adding a tiny splash of water or coconut milk when you warm it can bring back that creamy texture.
I actually think the flavors seem to deepen the next day, so I often enjoy it as a second meal. You can even try serving it with noodles instead of rice, which is another delicious option.
Dietary Swaps
For anyone avoiding chicken, this recipe works well with tofu or shrimp. If using tofu, make sure to press it first to remove excess moisture, then cube and follow the same cooking method until it's nice and golden. For shrimp, just add it into the curry after the coconut milk has simmered a bit. They cook quickly, so it’ll only need about five minutes.
And if you're looking for a lighter option, you can replace some of the coconut milk with vegetable broth. It will change the richness a bit, but it still lets the curry's essence shine through. I’ve even swapped in a bit of almond milk in a pinch, and it was still pretty tasty!
Questions About Recipes
→ Can I use different proteins?
Yes, shrimp or tofu work wonderfully as a substitute. Just adjust the cooking time because they cook faster!
→ What if I can't find Panang curry paste?
You can use red curry paste, but it will change the flavor a bit. Honestly, I recommend finding the Panang for the best results.
→ How can I make this dish vegetarian?
Swap the chicken for chickpeas or extra veggies, and use soy sauce instead of fish sauce. Still delicious!
→ How long will leftovers keep?
You can keep leftovers in the fridge for about 3 days. Just reheat gently on the stove.
Panang Curry Chicken
Created by: The Globalbitesrecipes Team
Recipe Type: Globetrotter Food Guide
Skill Level: easy
Final Quantity: 4 servings
What You'll Need
Ingredients
- 1 lb chicken breast, diced
- 1 tablespoon vegetable oil
- 2 tablespoons Panang curry paste (can use Mae Ploy brand)
- 1 can (400 ml) coconut milk (I prefer Chaokoh)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup of fresh basil leaves (Thai basil if you can find it)
- Cooked jasmine rice, for serving
How-To Steps
In a large skillet or pot over medium heat, heat the vegetable oil. Add the diced chicken and cook, stirring occasionally, until it's browned and cooked through, about 5-7 minutes. Keep an eye on it so it doesn't burn.
Once the chicken is cooked, stir in the Panang curry paste. I usually just take a fork and mash it into the chicken. It should become fragrant, and you’ll know it's ready when it starts to coat the chicken.
Now pour in the coconut milk and bring everything to a gentle simmer. I like to use a whisk here to mix it well. Let this simmer for about 10 minutes, until it's thickened slightly.
Stir in the sliced bell pepper, fish sauce, and brown sugar. Let it cook for another few minutes until the veggies are tender but still have a bit of crunch. Remove from heat and mix in the fresh basil leaves.
Serve the curry hot over jasmine rice. I usually like to garnish with a few extra basil leaves on top for a pop of color.
Extra Tips
- For more heat, feel free to add a sliced chili or two when cooking the chicken.
- If you like it extra creamy, try adding a bit more coconut milk, but be careful with the balance.
- Serve it with lime wedges on the side to squeeze over the top for a zesty finish.
- Don’t skip the fish sauce—really brings the dish together!
Nutritional Breakdown (Per Serving)
- Calories (kcal): 415
- Total Fat (g): 30.2
- Saturated Fat (g): 13.2
- Cholesterol (mg): 84
- Sodium (mg): 632
- Total Carbohydrates (g): 13.6
- Dietary Fiber (g): 1.6
- Sugars (g): 2.9
- Protein (g): 25.8