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Chicken Panang Curry

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A rich and creamy Chicken Panang Curry that captures the warmth of home with a perfect balance of spicy, sweet, and savory.

Ingredients

Scale
  • 2 tbsp oil
  • 3 chicken breasts (approx. 525g / 1.1 lbs), cut into bite-sized pieces
  • Pinch of salt and pepper
  • 1 onion, thinly sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 garlic cloves, minced
  • 1 tbsp ginger paste
  • 2 tbsp Panang curry paste
  • 2 tbsp peanut butter
  • 240 ml (1 cup) chicken stock
  • 400 ml (14 oz) full-fat coconut milk
  • 1 tbsp fish sauce
  • 2 tbsp lime juice (juice of 1 lime)
  • 2 tbsp light brown sugar
  • 10 Thai basil leaves
  • 1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water (optional, for thickening)
  • Cooked jasmine or long-grain rice (to serve)
  • 2 tbsp chopped unsalted peanuts (to serve)
  • 2 spring onions (scallions), chopped (to serve)
  • 8–12 Thai basil leaves (to serve)

Instructions

  1. Heat the oil in a large skillet or frying pan over medium-high heat.
  2. Add the chicken pieces, season with salt and pepper, and cook for about 5 minutes, turning occasionally until sealed on all sides (not fully cooked).
  3. Add the sliced onion, bell peppers, garlic, ginger paste, and Panang curry paste. Cook for 3 minutes, stirring often, until everything is coated in the curry paste.
  4. Stir in the peanut butter, chicken stock, coconut milk, fish sauce, lime juice, brown sugar, and Thai basil leaves.
  5. Bring to a gentle boil, then reduce the heat and simmer for 5–10 minutes, until the chicken is fully cooked and the sauce has slightly thickened.
  6. If a thicker sauce is desired, slowly stir in the cornflour slurry a little at a time until the desired consistency is reached.
  7. Remove from heat and serve with rice. Garnish with chopped peanuts, spring onions, and extra Thai basil leaves.

Notes

Try adding additional vegetables like zucchini or snap peas for extra nutrition. Can be made vegetarian by substituting chicken with firm tofu.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/panang-chicken-curry/

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