Use fragrant Panang curry paste as the base to this recipe for Quick and Easy Thai Panang Curry.
Why this recipe works:
- This curry is so simple and easy to make, perfect for busy weeknights.
- Adjust the heat in this coconut curry and make it as spicy as you like.
- Experiment with different meats or fish to make this a dish everyone will love.
The first time I ever had a Thai Curry was in Jamaica of all places. My husband and I were married there and the best restaurant they had on the resort was a Thai restaurant. We ate there quite often on our honeymoon. One of the things I liked most was a dish they simply called a ‘Thai curry’. It was truly delicious.
Ever since then, whenever I am in a Thai restaurant, I always go straight for the curry section to try to order something that will replicate that curry I had all those years ago in Jamaica.
Recently while trolling the Asian aisle of the supermarket, I came across a Panang curry paste I’d never seen (or tried before) so into my cart, it went.
This curry is the closest I’ve come to the curry I’ve been chasing all of these years. Best of all, it’s super quick and easy to make.
Here’s how to make it:
Start with browning the chicken in some vegetable oil on all sides.
Add sliced red pepper and cook until softened (about 5 minutes) with a slotted spoon, remove the chicken and peppers from the pan and set aside.
Add the garlic and the chili peppers and cook about 30 seconds before adding the curry paste. Then add the paste and fry until fragrant.
Stir the coconut milk into the curry paste and bring to the boil. Add the kaffir lime leaves (or lime zest), Thai basil, and the chicken mixture; cook and stir until the chicken is nearly cooked through and the peppers are cooked (about 10 to 15 minutes).
Stir in the sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes. Taste for saltiness and if more is needed, add more fish sauce if necessary. Add the basil and cilantro before serving.
- You should be able to find Penang curry paste in your grocery store, but if you can’t, it’s well worth a trip to an Asian supermarket or buy it here on Amazon.
- Swap shrimp for the chicken for a delicious seafood dinner.
- Need to use leftover vegetables? Add them to this dish.
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Quick and Easy Thai Panang Curry
This recipe for Thai Panang Chicken Curry makes the most amazing Thai curry you'll ever make! This scrumptious dish is healthier than a takeout option and best of all - it’s super easy to make.
- 2 tablespoons vegetable oil
- 2 pounds boneless and skinless chicken breast cubed
- 1 red bell pepper seeded and sliced
- 2 cloves garlic chopped
- 2 fresh red chili peppers sliced and seeded
- 6 tablespoons Panang curry paste
- 2 14-ounce cans coconut milk
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce or to taste
- 6 leaves dried kaffir lime leaves whole (or 2 teaspoons of lime zest)
- a good handful fresh Thai or regular basil chopped
- a good handful of fresh cilantro chopped
Heat 2 tablespoons of oil in large skillet or wok over medium heat. Add the chicken and brown on all sides. Add sliced red pepper and cook until softened (about 5 minutes) with a slotted spoon, remove the chicken and peppers from the pan and set aside.
Add the garlic and the chili peppers and cook about 30 seconds. Add the curry paste and fry until fragrant.
Stir in the coconut milk into the curry paste and bring to a boil. Add the chicken mixture. Cook and stir until the chicken is nearly cooked through, 10 to 15 minutes.
Stir the sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes.
Taste for saltiness and if more is needed, add more fish sauce if necessary.
Add the basil and cilantro before serving.
Update Notes: This post was originally published on Oct 9, 2015, but was republished with new photos, step by step instructions, and tips in September of 2018.