Homemade Thai Panang Curry

This rich and creamy Thai curry brings restaurant-quality flavors straight to your kitchen. With tender chicken pieces swimming in a lusciously thick coconut milk sauce infused with aromatic panang curry paste, this dish delivers the perfect balance of sweet, salty, and savory notes that will transport you to Thailand with every bite.

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Course: Main Course

Cuisine: Thai

Keyword: Curry

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 485kcal

Equipment

Chopping Board

Chef's Knife

Skillet

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

Palm sugar is essential for authentic flavor - regular sugar can be substituted but will change the taste profile

Fresh basil works best, but dried basil can be used in smaller quantities

The curry paste amount can be adjusted based on your heat preference

Coconut cream can be substituted for coconut milk for an even richer texture

Leftovers keep well in the refrigerator for up to 3 days and flavors improve overnight

Serve over jasmine rice for a complete meal

For a thicker consistency, simmer uncovered for a few extra minutes

Nutrition