Description
Craving a bold, comforting meal that’s both quick and satisfying? This Best Ever Thai Panang Curry brings authentic Thai flavors straight to your kitchen with a creamy coconut base, vibrant vegetables, and tender chicken. Perfect for weeknight dinners or when you want to impress guests, this easy recipe is rich in flavor yet simple to make. Whether you’re hunting for dinner ideas, a healthy snack, or a twist on quick breakfast leftovers with jasmine rice, this dish ticks all the boxes for food ideas that delight every time.
Ingredients
1 lb chicken breast or thigh, thinly sliced
2 tbsp Panang curry paste
1 tbsp vegetable oil or coconut oil
1 can (13.5 oz) full-fat coconut milk
1/2 cup water or chicken broth
1 tbsp fish sauce
1 tbsp palm sugar or brown sugar
1/4 cup roasted peanuts or 1 tbsp peanut butter
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1/2 cup Thai basil leaves
1/2 small onion, chopped
1/2 cup bamboo shoots (optional)
Juice of 1/2 lime
Cooked jasmine rice, for serving
Instructions
1. Slice the chicken, chop the vegetables, and prepare all ingredients before starting to cook.
2. Heat oil in a wok or skillet over medium heat, add Panang curry paste, and sauté for 1–2 minutes until fragrant.
3. Pour in coconut milk and stir well to combine with the curry paste. Simmer for 2–3 minutes.
4. Add the chicken and stir until fully coated. Cook for 6–8 minutes until chicken is done.
5. Stir in fish sauce, palm sugar, and crushed peanuts or peanut butter. Simmer another 2–3 minutes and taste for seasoning.
6. Add sliced bell peppers, onion, and bamboo shoots (if using). Cook 2–3 minutes until tender-crisp.
7. Turn off the heat and mix in Thai basil leaves to preserve their aroma and color.
8. Serve hot with steamed jasmine rice. Garnish with basil and lime if desired.
Notes
Toasting the curry paste in oil is essential for unlocking full depth of flavor—don’t skip it.
Use full-fat coconut milk for best results; light versions yield a thinner, less flavorful sauce.
Add basil at the end of cooking to retain its vibrant color and signature Thai aroma.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
Keywords: thai curry, quick dinner, easy recipe, panang curry, chicken curry, food ideas