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Rich and Creamy Thai Panang Chicken Curry Recipe Made Easy

A rich and creamy Thai Panang chicken curry that is easy to make and packed with flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 3 tablespoons Panang curry paste
  • 1 can 13.5 ounces coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 red bell pepper sliced
  • 1 cup green beans trimmed and cut into 2-inch pieces
  • 1 tablespoon lime juice
  • Fresh basil leaves for garnish

Method
 

  1. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  2. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  3. Add the chicken pieces to the skillet, cooking until they are no longer pink, about 5-7 minutes.
  4. Stir in the Panang curry paste, ensuring the chicken is well coated.
  5. Pour in the coconut milk, fish sauce, and brown sugar, stirring to combine. Bring the mixture to a gentle simmer and cook for 10 minutes, allowing the flavors to meld.
  6. Add the sliced red bell pepper and green beans to the skillet, cooking for an additional 5 minutes until the vegetables are tender but still crisp.
  7. Remove from heat and stir in the lime juice. Serve hot, garnished with fresh basil leaves.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 10gProtein: 25gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 10gCholesterol: 100mgSodium: 800mgFiber: 3gSugar: 5g

Notes

  • For a spicier kick, add sliced Thai bird chilies to the curry while cooking.
  • You can also substitute chicken with tofu for a vegetarian version.

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