Go Back

Thai Panang Chicken Curry

A rich and creamy Thai dish featuring tender chicken, vibrant vegetables, and aromatic spices, perfect for a weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, sliced
  • 2 tablespoons Panang curry paste
  • 1 can (13.5 oz) coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 cup chicken broth
  • 1 each red bell pepper, sliced
  • 1 cup snap peas
Garnish and Serving
  • Fresh basil leaves Fresh basil leaves for garnish
  • Cooked rice for serving

Method
 

Cooking
  1. In a large skillet, heat a little oil over medium heat. Add the Panang curry paste and stir for about 1 minute until fragrant.
  2. Add the sliced chicken and cook until no longer pink.
  3. Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine and bring to a simmer.
  4. Add the red bell pepper and snap peas, cooking for about 5-7 minutes until the vegetables are tender.
  5. Adjust seasoning to taste, and serve over cooked rice, garnished with fresh basil leaves.

Notes

For an extra layer of flavor, consider toasting the Panang curry paste in the oil before adding the chicken. You can customize the vegetables based on what you have on hand. Broccoli, carrots, or zucchini can all work well in this dish. Adjust the amount of brown sugar to your taste if you prefer a sweeter or more savory flavor.