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- 1 lb (450g) boneless chicken thighs, sliced - 2 tablespoons Panang curry paste - 1 can (13.5 oz) coconut milk The main ingredients for this dish are simple yet packed with flavor. I use boneless chicken thighs for their rich taste and tenderness. Slicing them helps them cook fast and evenly. The Panang curry paste is key. It gives that deep, warm flavor we love. Coconut milk adds creaminess and balances the spice. Together, they create a solid base for our curry. - 1 tablespoon fish sauce - 1 tablespoon brown sugar - Juice of 1 lime To boost the taste, I add fish sauce, brown sugar, and lime juice. Fish sauce adds umami, a savory taste that makes the dish pop. Brown sugar brings a hint of sweetness to balance the spice. The lime juice adds a fresh zing at the end. These flavor enhancers make the curry exciting and balanced. - 1 red bell pepper, thinly sliced - 1 cup snap peas, trimmed - ¼ cup fresh basil leaves, chopped Fresh veggies and herbs are crucial for a vibrant dish. I like to use red bell pepper for sweetness and color. Snap peas add a nice crunch. They cook quickly, so they stay crisp. Finally, fresh basil gives an aromatic touch. It lifts the whole dish and adds a pop of green. These ingredients make the curry not only tasty but also visually appealing. {{ingredient_image_1}} - Step 1: Heat the Oil Start by heating 2 tablespoons of vegetable oil in a large skillet or wok. Set the heat to medium. Wait until the oil shimmers. This usually takes about 1-2 minutes. - Step 2: Cook the Chicken Next, add 1 pound of sliced boneless chicken thighs to the skillet. Cook the chicken for 4-5 minutes. Stir occasionally until the chicken turns brown and is almost done. - Step 3: Add Curry Paste Now, it's time to add flavor! Stir in 2 tablespoons of Panang curry paste. Cook for another 1-2 minutes. You want to smell the rich aroma of the spices. - Step 4: Pour in Coconut Milk After that, pour in 1 can of coconut milk. Stir to mix everything well. Bring the mixture to a gentle simmer. This will take about 2-3 minutes. - Step 5: Add Flavorings Stir in 1 tablespoon of fish sauce and 1 tablespoon of brown sugar. Mix well to combine all the flavors. This adds a nice balance of sweet and salty. - Step 6: Vegetables Time Now, add 1 sliced red bell pepper and 1 cup of trimmed snap peas. Cook for another 5 minutes until the vegetables are crisp-tender. Make sure the chicken is cooked through. - Step 7: Finishing Touches Remove the skillet from heat. Stir in ¼ cup of chopped fresh basil leaves and the juice of 1 lime. This brightens up the dish with fresh flavors. - Step 8: Serve Finally, serve your Panang chicken curry over cooked jasmine rice. Enjoy the rich taste and beautiful colors on your plate. - Tips for Selecting Chicken: I love using boneless chicken thighs for this curry. They stay juicy and tender during cooking. Look for thighs that are fresh and have a nice pink color. Avoid any that look dull or have a strong smell. - How to Properly Cook with Curry Paste: Start by adding the Panang curry paste to the hot oil. This step is key to releasing the flavors. Cook it for a minute before adding other ingredients. This way, the paste becomes aromatic and enhances the dish. - Suggestions for Adding Extra Spice: If you want more heat, add sliced Thai chilies. You can also sprinkle in some cayenne pepper or crushed red pepper flakes. Just be careful not to overdo it! - Using Fresh Herbs vs. Dried: Fresh herbs bring brightness to the dish. I recommend using fresh basil leaves. They add a unique flavor that dried herbs cannot match. If you need to use dried, use less since they are more concentrated. - What to Pair with Panang Chicken Curry: Serve this curry over jasmine rice. The rice soaks up the rich coconut sauce. You can also add a side of steamed veggies or a fresh salad for balance. - Stunning Ways to Serve: Presentation matters! Serve the curry in a bowl and top it with extra basil leaves and lime wedges. This makes the dish look colorful and inviting. You can even use a coconut shell for a fun twist! Pro Tips Use Fresh Ingredients: Always opt for fresh vegetables and herbs to enhance the flavor of your curry. Adjust Spice Level: If you prefer a spicier curry, add more Panang curry paste or include sliced chilies. Balance Flavors: Taste and adjust the fish sauce, brown sugar, or lime juice to achieve your desired balance of sweet, salty, and tangy. Prep Ahead: To save time, you can slice the chicken and vegetables in advance and store them in the fridge until you are ready to cook. {{image_2}} Substitutes for Chicken You can use different meats in this dish. Try beef or pork for a twist. Shrimp also works well and cooks fast. Choose a protein that you enjoy. Vegetarian Alternatives To make this dish vegetarian, use tofu or tempeh. They soak up the flavors well. You can also use mushrooms for a hearty texture. This keeps the curry rich and tasty. Spice Level Adjustments If you like heat, add more curry paste. You can also toss in fresh chili peppers. Adjust the spices to your taste for the perfect kick. Adding Other Vegetables Feel free to add any veggies you like! Carrots, zucchini, or broccoli add fun colors and textures. Just cook them until they are tender but still crisp. Using Pre-cooked Chicken If you’re short on time, use pre-cooked chicken. Simply add it to the sauce. This cuts down your cooking time and keeps it simple. Alternatives for Coconut Milk No coconut milk? No problem! Use almond milk or cashew cream instead. These options still create a creamy curry. You can adjust the flavor with a bit of extra sugar or salt. To keep your Quick Panang Chicken Curry fresh, store it in a sealed container. Place it in the fridge within two hours of cooking. This helps prevent bacteria growth. How Long Does It Last? In the fridge, it lasts about three to four days. If you notice any off smells or changes in color, it's best to throw it out. Tips for Reheating on the Stove Reheat on low heat in a skillet. Stir often to avoid burning. Add a splash of water or coconut milk to keep it moist. Microwave Reheating Tips Place the curry in a microwave-safe dish. Cover it with a microwave-safe lid or wrap. Heat for one to two minutes, stirring halfway through. Can It Be Frozen? Yes, you can freeze this dish! It holds up well in the freezer. Steps for Freezing and Thawing Cool the curry completely before freezing. Use an airtight container or freezer bag. Label it with the date. To thaw, place it in the fridge overnight. Reheat as described above. What is Panang curry? Panang curry is a rich Thai curry. It uses coconut milk and curry paste. The paste has herbs and spices. This gives it a unique flavor. It's often thicker than other curries. You can find it in many Thai dishes. Is it spicy? Panang curry has a mild heat. It is not as spicy as green curry. The spice level can change based on the paste. If you want more heat, add chili peppers. Can I use other meats in this recipe? Yes, you can use other meats. Chicken is common, but you can also try beef or pork. Just cut the meat into thin slices. Cook it until it’s brown before adding other ingredients. How can I make it gluten-free? To make it gluten-free, swap the fish sauce. Look for a gluten-free version. You can also use soy sauce made from tamari. Always check labels for hidden gluten. How long does it take to make? This dish takes about 25 minutes total. You can prep in 10 minutes. Cooking time is about 15 minutes. It’s a quick and easy meal option. What can I substitute for fish sauce? If you don’t have fish sauce, use soy sauce. You can also try coconut aminos for a sweeter taste. Both options still add good flavor to the curry. In this article, I covered how to make Quick Panang Chicken Curry. We explored the main ingredients, including chicken, curry paste, and coconut milk. We also discussed flavor enhancers and fresh veggies that make the dish pop. I shared step-by-step instructions for cooking, plus tips for customizing and storing. Try this curry for a fast, tasty meal. You can easily adjust it to fit your taste. Enjoy experimenting with this recipe, and don't hesitate to make it your own!

Quick Panang Chicken Curry

A quick and flavorful Panang chicken curry made with coconut milk and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless chicken thighs, sliced
  • 2 tablespoons Panang curry paste
  • 1 can coconut milk (13.5 oz)
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 red bell pepper thinly sliced
  • 1 cup snap peas, trimmed
  • 0.25 cup fresh basil leaves, chopped
  • 1 lime juice of
  • 2 tablespoons vegetable oil
  • as needed cooked jasmine rice for serving

Instructions
 

  • In a large skillet or wok, heat the vegetable oil over medium heat until shimmering.
  • Add the sliced chicken thighs to the skillet and sauté until they are brown and nearly cooked through, about 4-5 minutes.
  • Stir in the Panang curry paste, cooking for another 1-2 minutes until fragrant.
  • Add the coconut milk to the skillet and bring the mixture to a gentle simmer.
  • Stir in the fish sauce and brown sugar. Mix well to combine all the flavors.
  • Add the sliced red bell pepper and snap peas. Cook for an additional 5 minutes or until the vegetables are crisp-tender and the chicken is cooked through.
  • Remove from heat. Stir in the chopped basil leaves and fresh lime juice.
  • Serve the Panang chicken curry over cooked jasmine rice. Enjoy the blend of rich coconut and aromatic spices.

Notes

Serve with cooked jasmine rice for a complete meal.
Keyword chicken, coconut milk, curry, Panang, quick