Homemade Thai Panang Curry Recipe That Soothes
I’ll bet you’ve been craving something that wraps you up like a warm hug, haven’t you? When life gets overwhelming and you need comfort in a bowl, this homemade Thai Panang curry delivers exactly that soul-soothing magic you’re searching for. The creamy coconut base, fragrant spices, and tender chicken create something so satisfying that you’ll wonder why you ever settled for takeout, and the best part is how surprisingly simple it becomes once you know the secrets.
Why You’ll Love this Homemade Thai Panang Curry
When you’re craving something rich, creamy, and absolutely soul-warming, this homemade Thai panang curry hits every single note.
I’m talking about that perfect balance of sweet palm sugar, salty fish sauce, and aromatic curry paste that makes your kitchen smell like a Bangkok street market.
What makes this curry special? It’s surprisingly forgiving.
Can’t find lime leaves? Skip them. Prefer beef over chicken? Go for it.
The beauty lies in its simplicity – just a few ingredients creating something that tastes like you’ve been perfecting it for years, even on your first try.
What Ingredients are in Homemade Thai Panang Curry?
The magic of panang curry lies in its surprisingly short ingredient list. While some Thai dishes require hunting down fifteen different spices, this beauty keeps things invigoratingly simple. You’re looking at just six core ingredients that somehow transform into something that tastes like you’ve been studying under Thai grandmothers for decades.
Don’t let the simplicity fool you though. Each ingredient plays an important role in building those complex layers of flavor that make panang curry so addictive. From the rich coconut milk base to that punchy fish sauce finish, every single component pulls its weight in creating curry perfection.
Essential Ingredients:
- 1 lb boneless chicken breast
- 13 1/2 ounces coconut milk
- 8 ounces panang curry paste
- 2 tablespoons fish sauce
- 2 tablespoons fresh basil leaves
- 2 tablespoons palm sugar
Now, about that panang curry paste – this is where the real flavor lives, so don’t skimp on quality here. Look for brands like Mae Ploy or Maesri in the Asian section of your grocery store. That little can might seem expensive, but it’s basically concentrated flavor gold that’ll last you through multiple curry adventures.
Palm sugar brings a deeper, more complex sweetness than regular sugar, with hints of caramel that round out the curry’s edges beautifully. If you can’t track it down, brown sugar works as a decent substitute, though you’ll miss some of that authentic depth.
Thai basil is traditional, but regular basil will still give you that fresh, aromatic finish that makes each bite pop. The coconut milk does most of the heavy lifting here, creating that silky, rich base that coats every piece of chicken. Full-fat canned coconut milk works best – those light versions just won’t give you the creamy texture that makes panang curry so comforting.
And that fish sauce? Think of it as the umami secret weapon that ties everything together with its salty, savory depth.
How to Make this Homemade Thai Panang Curry
Making panang curry feels like performing a little kitchen magic trick – you start with a few simple steps and somehow end up with restaurant-quality curry that’ll make your neighbors suspicious about how good your house smells.
Start by cutting your 1 lb boneless chicken breast into bite-sized cubes. Think chunks, not tiny dice – you want pieces that’ll hold their shape and give you a satisfying bite. Heat up a medium to large skillet and pan fry that chicken until it’s almost done. We’re not looking for perfection here, just getting it mostly cooked through before setting it aside like a patient little protein waiting for its curry bath.
Here’s where things get interesting. Turn your heat to medium and add 4 tablespoons of your 13 1/2 ounces coconut milk to that same skillet. Let it come to a proper boil – don’t rush this part because you’re building the foundation for all that creamy goodness. The coconut milk should bubble enthusiastically, like it’s excited about what comes next.
Now comes the star of the show: stir in 2-3 tablespoons of your 8 ounces panang curry paste. This is where your kitchen transforms into something that smells like Thailand, and where you might start questioning why you ever ordered takeout. The paste will bloom in that hot coconut milk, releasing all those complex flavors that some brilliant person spent ages perfecting.
Toss your chicken back into this aromatic paradise and stir until it’s thoroughly cooked. The meat should be completely done now, coated in that fragrant curry base that’s already looking pretty irresistible. Add in about half of your remaining coconut milk and keep stirring – this isn’t the time to walk away and check your phone, trust me.
Time for the flavor balancing act. Stir in 2 tablespoons fish sauce and 2 tablespoons palm sugar, then pour in the rest of your coconut milk. The curry will start looking like the real deal now, all creamy and rich with that distinctive orangey-red color that screams “authentic Thai food.”
Watch for the magic moment when your coconut milk begins to thicken. It’s subtle but noticeable – the curry will cling to your spoon just a bit more, and the surface will look glossy rather than watery. That’s your cue to fold in 2 tablespoons fresh basil leaves. If you managed to find Thai lime leaves, toss those in too for extra authenticity points.
Give it a taste, because this is where you become the curry conductor. Need more saltiness? Add fish sauce. Craving sweetness? Palm sugar’s your friend. The beauty of panang curry lies in finding that perfect balance between sweet, salty, and rich that makes your taste buds do a little happy dance.
Homemade Thai Panang Curry Substitutions and Variations
Look, I get it – sometimes you open your pantry and realize you’re missing half the ingredients, or maybe you’ve got dietary restrictions that make traditional panang curry about as appealing as eating cardboard.
No panang paste? Red curry paste works fine, just add extra coconut milk to mellow things out.
Chicken not your thing? I’d swap in beef, pork, or tofu without batting an eye.
Fish sauce making you squeamish? Soy sauce does the trick, though you’ll miss that funky depth.
Palm sugar’s basically fancy brown sugar, so don’t stress about hunting it down.
What to Serve with Homemade Thai Panang Curry
While panang curry’s rich, creamy sauce practically begs to be soaked up, you can’t just serve it naked in a bowl and call it dinner.
I always reach for jasmine rice first. Its delicate fragrance won’t compete with the curry’s bold flavors, and those fluffy grains act like tiny sponges for all that coconut goodness.
Want something different? Try sticky rice if you’re feeling traditional, or cauliflower rice for a lighter option.
I’ll often add steamed broccoli or snap peas for crunch and color.
Fresh cucumber slices and lime wedges on the side help cut through the richness.
Final Thoughts
This curry transforms your kitchen into a little corner of Thailand, and honestly, it’s easier than you probably think.
The hardest part? Remembering to buy palm sugar instead of grabbing regular sugar like I always plan to do.
Once you nail this recipe, you’ll wonder why you ever ordered takeout.
The creamy, aromatic sauce clings to every piece of chicken, creating comfort food that actually loves you back.
Sure, my version mightn’t match your favorite Thai restaurant exactly, but it’ll be yours.
And sometimes, that’s what makes a dish truly special.
Homemade Thai Panang Curry
Equipment
Ingredients
- 1 lb boneless chicken breast cut into bite-sized cubes
- 13 1/2 ounces coconut milk
- 8 ounces panang curry paste
- 2 tablespoons fish sauce
- 2 tablespoons fresh basil leaves
- 2 tablespoons palm sugar
Instructions
- Cut chicken breast into bite-sized cubes and set aside.
- Using a medium to large skillet, pan fry the chicken until almost done, then remove and set aside.
- Using medium heat, add 4 tablespoons of coconut milk to the same skillet and bring to a boil.
- Add 2-3 tablespoons of panang curry paste and stir well.
- Return the chicken to the skillet and stir until thoroughly cooked.
- Add half of the remaining coconut milk while continuously stirring.
- Add fish sauce and palm sugar, mixing well.
- Pour in the rest of the coconut milk and continue cooking.
- When the coconut milk begins to thicken, add basil leaves and lime leaves.
- Taste and adjust seasoning with additional fish sauce or sugar as needed.
Notes
Nutrition
Frequently Asked Questions
Can I Make Panang Curry Ahead of Time and Reheat It?
Yes, I can make panang curry ahead of time and store it refrigerated for up to three days. I’ll reheat it gently on low heat, stirring frequently to prevent separation.
How Long Does Leftover Panang Curry Last in the Refrigerator?
I’d store leftover panang curry in the refrigerator for three to four days maximum. I’ll make sure it’s in an airtight container and reheat it thoroughly before serving again.
Is Panang Curry Spicier Than Other Thai Curries Like Green Curry?
I’d say panang curry’s actually milder than green curry. Green curry packs more heat with fresh chilies, while panang’s creamier and sweeter. It’s got warmth but won’t burn your mouth like green curry can.
Can I Freeze Homemade Panang Curry for Meal Prep?
I’d recommend freezing your panang curry in portion-sized containers for up to three months. The coconut milk might separate slightly when thawed, but stirring it well while reheating restores the creamy texture.
What’s the Difference Between Panang Curry and Red Curry Paste?
Panang curry paste is actually a type of red curry paste that’s thicker and nuttier. I’d say panang has more peanuts and spices, making it creamier and less spicy than regular red curry.