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–+ servings
Chicken Panang Curry

Creamy Chicken Panang Curry Ready in 30 Minutes!

Quick and easy Chicken Panang Curry that transforms chicken into a creamy masterpiece with aromatic spices.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 2 tablespoons vegetable or coconut oil Essential for cooking, enhances flavors.
  • 525 grams chicken breasts Cut into bite-sized chunks.
  • to taste salt
  • to taste pepper
  • 1 onion Yellow or white onion preferred.
For the Vegetables
  • 1 red bell pepper Offers sweetness and vibrant color.
  • 1 yellow bell pepper Adds crunch and sweetness.
  • 2 cloves garlic Minced.
  • 1 tablespoon ginger paste Brings warm spiciness.
For the Saucy Goodness
  • 2 tablespoons Panang curry paste Adjust according to your spice preference.
  • 2 tablespoons peanut butter Enriches the sauce.
  • 240 ml chicken stock Opt for low-sodium.
  • 400 ml full-fat coconut milk Canned is best for creaminess.
For Final Touches
  • 1 tablespoon fish sauce Enhances umami.
  • 2 tablespoons lime juice Use fresh for optimal flavor.
  • 2 tablespoons light brown sugar Balances flavors.
  • 10 Thai basil leaves Adds a refreshing herbal note.
  • 1 tablespoon cornflour Mixed with 3 tablespoons cold water for a slurry.

Equipment

  • large skillet or wok

Method
 

Step‑by‑Step Instructions
  1. Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering.
  2. Sear 525g of chicken breast chunks for 5-7 minutes until browned. Transfer to a plate.
  3. Sauté a sliced onion and chopped bell peppers for 4-5 minutes until tender.
  4. Stir in 2 minced garlic cloves and 1 tablespoon of ginger paste, cooking for another minute.
  5. Mix in 2 tablespoons of Panang curry paste and cook for 1-2 minutes until fragrant.
  6. Stir in 2 tablespoons of peanut butter, 1 cup of chicken stock, and 400ml of coconut milk. Heat until bubbly.
  7. Add 1 tablespoon of fish sauce, 2 tablespoons of lime juice, and 2 tablespoons of brown sugar. Simmer for 5 minutes.
  8. Return the chicken to the pan, simmering for another 5-7 minutes until cooked through.
  9. Mix 1 tablespoon of cornflour with 3 tablespoons of cold water, then add to thicken the sauce for 1-2 minutes.
  10. Stir in 10 Thai basil leaves just before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 60mgCalcium: 40mgIron: 2mg

Notes

Use high-quality coconut milk for a richer sauce and pair with jasmine rice to enhance flavors.

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