Name: Easy Thai Chicken Panang Curry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 500 g chicken (chopped); 100 g Panang curry paste; 400 g coconut milk; 8 Thai makrut lime leaves (torn); 1.5 tbsp fish sauce; 1.5 tbsp palm sugar; 2 tbsp vegetable oil; Cooked jasmine rice (for serving)

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If you’re looking for a quick, delicious dinner that bursts with flavor, look no further than this Easy Thai Chicken Panang Curry! This dish is a favorite of mine because it’s not only simple to make but also incredibly satisfying. The creamy coconut milk combined with the aromatic Panang curry paste creates a symphony of tastes that will make your taste buds dance with joy. Whether it’s a busy weeknight or a cozy family gathering, this recipe is perfect for any occasion!

I love how this dish comes together in just 20 minutes, making it a wonderful option for those evenings when you want something special without spending hours in the kitchen. Trust me, once you try this Easy Thai Chicken Panang Curry, it may just become a staple in your home too!

Why You’ll Love This Recipe

Quick and Easy: This recipe can be on your table in just 20 minutes—perfect for those hectic weeknights!
Full of Flavor: With the rich coconut milk and vibrant Panang curry paste, every bite is packed with delightful taste.
Family-Friendly: Even picky eaters will enjoy this creamy curry; it’s mild yet flavorful enough to please everyone.
Make-Ahead Convenience: You can prep the ingredients in advance, saving time when you’re ready to cook.
Versatile Serving Options: Pair it with fluffy jasmine rice or enjoy it on its own—it’s delicious either way!

Ingredients You’ll Need

Let’s gather our simple, wholesome ingredients for this delightful dish! You don’t need anything fancy—just some great flavors that come together beautifully.

500 g chicken (1lb, thighs or breast, chopped)
100 g Panang curry paste (3.5oz, homemade or store bought)
400 g coconut milk (1 can / 14.1oz, sub coconut cream)
8 Thai makrut / kaffir lime leaves (torn in halves)
1 ½ tbsp fish sauce
1 ½ tbsp palm sugar (sub raw or brown sugar)
2 tbsp vegetable oil
4 cups jasmine rice (cooked, sub with basmati or long grain)
2 Thai makrut / kaffir lime leaves (julienned / chiffonade for garnish)
1 long red chilli (sliced thin for garnish)

Variations

One of the best things about this recipe is its flexibility! Feel free to mix things up according to what you have on hand or personal preferences.

Swap the protein: Try using shrimp or tofu instead of chicken for a different spin on flavor and texture.
Add more veggies: Toss in some bell peppers or snap peas for added crunch and nutrition—who doesn’t love more veggies?
Make it spicier: If you like heat, add extra chili or use a spicier curry paste to really kick things up a notch!
Coconut-Free Option: Substitute coconut milk with almond milk if you’re looking for a lighter alternative.

How to Make Easy Thai Chicken Panang Curry

Step 1: Heat the Oil and Curry Paste

Start by heating the vegetable oil in a large wok over high heat. This step is crucial because hot oil helps release the beautiful aromas from the Panang curry paste and kaffir lime leaves. Stir-fry these together for about 1-2 minutes until they become fragrant; you’ll know it’s time to move on when your kitchen smells amazing!

Step 2: Cook the Chicken

Next, toss in the chicken pieces and ensure they are well coated with the curry paste. Fry until they are mostly cooked through—this should take around five minutes. Cooking them first ensures they absorb all those delicious flavors from the panang curry paste.

Step 3: Add Coconut Milk

Pour in the coconut milk and give everything a good stir. Once it starts boiling, reduce the heat to let it simmer. This simmering process allows your curry sauce to thicken beautifully over about 8-10 minutes while maintaining that creamy texture we all love.

Step 4: Final Touches

Switch off the heat before stirring through the palm sugar and fish sauce. This step is vital as it balances out all flavors perfectly; once dissolved, serve immediately over fluffy rice with garnishes of julienned lime leaves and sliced chili. Enjoy your Easy Thai Chicken Panang Curry hot and fresh!

Pro Tips for Making Easy Thai Chicken Panang Curry

Creating a delicious Thai chicken panang curry is all about the details, and these tips will help you achieve the best results!

Use fresh ingredients: Fresh herbs and spices enhance the flavor profile of your curry, making it vibrant and aromatic. Whenever possible, opt for fresh kaffir lime leaves and high-quality chicken for an authentic taste.
Adjust the spice level: If you’re sensitive to heat, start with half the amount of panang curry paste and gradually add more as it cooks. This way, you can control the spiciness to suit your palate without overwhelming your taste buds.
Let it simmer: Don’t rush the cooking process! Allowing the curry to simmer for a bit helps deepen the flavors as they meld together beautifully. Trust me; your patience will be rewarded with a richer taste.
Experiment with proteins: While this recipe calls for chicken, feel free to swap it out for tofu or chickpeas if you’re looking for a plant-based alternative. These options will absorb all those lovely flavors just as well!
Make it ahead: Curries often taste even better the next day as the flavors continue to develop. Consider making a larger batch and storing leftovers in an airtight container in the fridge for easy meal prep throughout the week.

How to Serve Easy Thai Chicken Panang Curry

Serving your Easy Thai Chicken Panang Curry can be as fun as cooking it! Here are some ideas to present this delightful dish beautifully.

Garnishes

Fresh cilantro: A sprinkling of fresh cilantro not only adds color but also brings a refreshing herbal note that complements the rich flavors of the curry.
Lime wedges: Serve with lime wedges on the side for a zesty squeeze that brightens up each bite.
Chili slices: For those who crave an extra kick, thinly sliced red chilies make a great garnish while adding visual appeal.

Side Dishes

Fluffy jasmine rice: The perfect companion to soak up all that creamy curry sauce. It balances out the richness and offers a wonderful texture.
Stir-fried vegetables: Quick sautéed seasonal vegetables like bell peppers, broccoli, or snap peas add vibrant color and crunch alongside your curry.
Cucumber salad: A refreshing cucumber salad dressed in lime juice provides a crisp contrast to the warm, spicy curry.
Spring rolls: Crispy spring rolls filled with veggies make delightful finger food that pairs well with dipping sauces alongside your main dish.

Enjoy crafting this easy yet delicious meal that brings an authentic taste of Thailand right into your kitchen! Happy cooking!

Make Ahead and Storage

This Easy Thai Chicken Panang Curry is not just quick to prepare; it’s also fantastic for meal prep! You can easily make a big batch and enjoy it throughout the week or save some for later.

Storing Leftovers

Store any leftover curry in an airtight container in the fridge.
It should keep well for up to 3-4 days.
Label your container with the date to keep track of freshness.

Freezing

Allow the curry to cool completely before freezing.
Transfer it to a freezer-safe container, leaving some space at the top for expansion.
It can be frozen for up to 3 months. Be sure to label it with the date!

Reheating

Thaw overnight in the fridge when ready to eat.
Reheat on the stovetop over medium heat, stirring occasionally until warmed through.
If it’s too thick after reheating, add a splash of water or coconut milk to reach your desired consistency.

FAQs

Here are some common questions about this delightful dish!

What is Easy Thai Chicken Panang Curry?

Easy Thai Chicken Panang Curry is a delicious, creamy dish made with chicken, panang curry paste, coconut milk, and aromatic spices. It’s quick and perfect for weeknight dinners!

Can I use other proteins instead of chicken in Easy Thai Chicken Panang Curry?

Absolutely! Feel free to swap chicken for tofu or shrimp if you prefer. Adjust cooking times accordingly for different proteins.

How can I make Easy Thai Chicken Panang Curry spicier?

To amp up the heat, add extra sliced red chili peppers during cooking or include a dash of chili flakes. Adjust according to your spice preference!

What can I serve with Easy Thai Chicken Panang Curry?

This curry pairs beautifully with fluffy jasmine rice or basmati rice. You can also serve it with steamed vegetables or a fresh salad for a complete meal.

Final Thoughts

I hope you find joy in preparing this Easy Thai Chicken Panang Curry! It’s not just a meal; it’s a delightful experience packed with flavors that will transport you straight to Thailand. Enjoy making it for yourself and your loved ones; it’s sure to become a favorite in your home. Happy cooking!