This Chicken Panang Curry is a rich, creamy, and flavorful Thai dish that is mildly spicy, nutty, and slightly sweet. 🥜🥥 The signature Panang curry paste, made with roasted peanuts, kaffir lime leaves, and red chilies, gives this dish its authentic taste. Perfect for a quick weeknight meal, this dish comes together in just 30 minutes and pairs beautifully with steamed jasmine rice or cauliflower rice for a low-carb option.

Full Recipe:

Ingredients

For the Panang Paste:

8 dried red chilies (soaked in hot water)
2 tablespoons roasted peanuts
1 tablespoon coriander seeds
½ tablespoon cumin seeds
1 tablespoon black peppercorns
2 pods cardamom
2 pieces mace
3 kaffir lime leaves, chopped
2 tablespoons cilantro, chopped
1 teaspoon shrimp paste
1-inch piece galangal
5 cloves garlic
1 medium onion, chopped
2-3 stalks lemongrass (white part only)

For the Curry:

2 tablespoons vegetable oil
1 small onion, chopped
2 cloves garlic, minced
2 tablespoons prepared Panang curry paste
2 boneless, skinless chicken thighs (cut into pieces)
1 red bell pepper, cubed
1 yellow bell pepper, cubed
1 can (14 oz) coconut milk
4 kaffir lime leaves, chopped
1 teaspoon salt
1 teaspoon sugar
2 tablespoons Thai fish sauce
¼ cup Thai basil leaves

Directions

Prepare the Panang Paste: Blend all Panang paste ingredients in a food processor until smooth. Set aside.
Cook the Aromatics: Heat vegetable oil in a pan over medium heat. Add chopped onions and garlic. Sauté until fragrant.
Add the Paste: Stir in 2 tablespoons of Panang paste and cook for 3-4 minutes, until the oil starts to separate.
Cook the Chicken: Add chicken pieces and cook for 3-4 minutes until they turn white.
Simmer with Coconut Milk: Add red and yellow bell peppers, coconut milk, and chopped kaffir lime leaves. Bring to a gentle boil. Cover and cook for 7 minutes until the chicken is fully cooked.
Season the Curry: Stir in salt, sugar, and Thai fish sauce. Adjust seasoning to taste. Add Thai basil leaves and stir.
Serve: Turn off the heat and serve hot over steamed rice.

Nutrients

Calories: 262 kcal
Total Fat: 20g
Saturated Fat: 3g
Protein: 11g
Carbohydrates: 11g
Fiber: 3g
Sugar: 6g
Sodium: 328mg

This Chicken Panang Curry is an authentic, creamy, and aromatic dish that brings the flavors of Thailand to your table. Made with homemade Panang curry paste, tender chicken, and rich coconut milk, this easy-to-make curry is the perfect weeknight dinner!

What is Panang Curry?

Panang curry is a type of Thai curry that is characterized by its creamy texture and mild spice level compared to other Thai curries like red curry or green curry. The base of Panang curry paste includes roasted peanuts, coriander seeds, cumin seeds, cardamom, and kaffir lime leaves, which give the curry a distinct nutty flavor that balances the heat from the red chilies. Unlike other curries that may be watery or brothy, Panang curry has a thicker, more luxurious consistency thanks to the use of coconut milk.

The dish is commonly made with chicken, beef, or tofu, and it’s often served with steamed jasmine rice, making for a hearty and satisfying meal. Panang curry can also be adjusted to suit personal spice preferences, allowing you to control the heat levels by varying the amount of red chilies used in the paste.

The Essence of Panang Curry Paste

A key component of the Chicken Panang Curry is the Panang curry paste. Made with a variety of aromatic spices and herbs, the paste is the backbone of the dish, delivering its signature flavor. Roasted peanuts provide the dish’s characteristic nuttiness, while kaffir lime leaves and lemongrass add a bright citrusy note that complements the sweetness of the coconut milk. The addition of galangal and garlic gives the paste its depth and complexity.

The paste is usually made fresh at home by blending the ingredients in a food processor or mortar and pestle, but it can also be purchased pre-made at most Asian grocery stores. Using a homemade paste, however, ensures that the flavors are as fresh and vibrant as possible, bringing an authentic Thai experience right into your kitchen.

The Key Ingredients: Chicken and Vegetables

Chicken is the protein of choice for this curry, and its tender, juicy texture works perfectly with the creamy coconut sauce. Boneless, skinless chicken thighs are used in this recipe due to their ability to remain moist and flavorful after being cooked in the curry sauce. They are cut into bite-sized pieces and quickly cooked in the Panang paste before being simmered in the coconut milk mixture.

The addition of bell peppers, such as red and yellow bell peppers, provides a pop of color and a bit of crunch. These vegetables complement the richness of the sauce and help to balance the overall dish. Onions and garlic are sautéed at the beginning of the recipe to form the aromatic base of the curry, creating a savory depth of flavor.

Coconut Milk: The Creamy Base

One of the standout elements of Chicken Panang Curry is the coconut milk, which creates a rich and velvety sauce that coats the chicken and vegetables. The use of coconut milk not only adds creaminess but also contributes to the natural sweetness of the dish. This ingredient helps mellow out the heat from the curry paste, allowing the other flavors—such as the nuttiness from the peanuts and the citrusy notes from the kaffir lime leaves—to shine through.

The fat content in the coconut milk also contributes to the luscious mouthfeel of the sauce, making every bite a satisfying experience. For those looking for a lighter version of the dish, light coconut milk can be used, though the richness will be slightly reduced.

Adjusting the Spice Level

The beauty of Chicken Panang Curry is its versatility when it comes to spice. The base of the curry paste is already mildly spicy, thanks to the red chilies and the cayenne pepper used in the paste. However, the spiciness can be adjusted according to personal preference by controlling the amount of chilies used in the paste.

For those who prefer a milder curry, you can reduce the number of dried chilies used or omit them altogether. On the other hand, if you enjoy a bit more heat, you can add extra red chili flakes or fresh red chilies when preparing the curry.

How to Serve Chicken Panang Curry

This Chicken Panang Curry is best served with steamed jasmine rice, which soaks up the creamy sauce and adds a fragrant, delicate balance to the richness of the dish. For those following a low-carb or gluten-free diet, cauliflower rice is an excellent alternative that still provides the texture of rice without the added carbohydrates.

You can also serve the curry with a side of fresh Thai basil leaves, which add a fresh, peppery bite to the dish. Chopped cilantro can also be sprinkled on top for a fresh, aromatic finish. To enhance the flavor profile, a drizzle of lime juice right before serving adds a bright, zesty note.

The Nutritional Benefits of Chicken Panang Curry

Not only is this dish delicious, but it also offers several nutritional benefits. Chicken is an excellent source of lean protein, which is essential for muscle repair and overall health. It also provides important vitamins and minerals, such as B vitamins and iron.

The inclusion of coconut milk adds healthy fats, specifically medium-chain triglycerides (MCTs), which are known to be easily digested and provide a quick source of energy. Coconut milk also contains antioxidants, such as vitamin E, which can help protect cells from oxidative stress.

The fresh vegetables in the curry—such as bell peppers and onions—are full of vitamins A and C, which support the immune system and skin health. The kaffir lime leaves and lemongrass also provide additional antioxidants and anti-inflammatory properties, contributing to the overall health benefits of the dish.

Conclusion: A Must-Try Thai Classic

In conclusion, Chicken Panang Curry is an irresistible dish that brings together bold flavors, creamy textures, and aromatic spices in a way that’s both comforting and exciting. The combination of roasted peanuts, kaffir lime leaves, and coconut milk creates a complex yet harmonious flavor profile that’s sure to please any palate.

Not only is this dish quick and easy to prepare, but it’s also adaptable to suit your personal taste preferences. Whether you prefer a milder or spicier dish, the Chicken Panang Curry can be tailored to meet your needs. Paired with steamed rice or cauliflower rice, this meal makes for a satisfying and nutritious option that can be enjoyed on any occasion.

For those seeking an authentic Thai experience with minimal effort, Chicken Panang Curry is the perfect solution. The rich and creamy sauce, combined with tender chicken and crunchy vegetables, creates a dish that’s both filling and flavorful. Don’t hesitate to give this dish a try—its blend of spices, textures, and flavors is sure to become a favorite in your culinary repertoire.

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