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Chicken Panang Curry

Chicken Panang Curry

Creamy Thai Panang curry made with coconut milk, curry paste, and tender chicken.
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Prep Time 10 minutes
Cook Time 20 minutes

Ingredients
  

  • 1 pound boneless chicken breast or thighs sliced
  • 2 tablespoons Panang curry paste
  • 1 14-ounce can coconut milk
  • 1 tablespoon fish sauce
  • 1 teaspoon palm sugar or brown sugar
  • 1 red bell pepper sliced
  • 3 kaffir lime leaves optional
  • 1 tablespoon vegetable oil
  • ΒΌ cup Thai basil optional garnish

Instructions
 

  • Heat oil in a skillet over medium heat. Add curry paste and cook until fragrant. Stir in half the coconut milk until smooth. Add chicken and cook until partially cooked. Pour in remaining coconut milk, fish sauce, sugar, and kaffir lime leaves. Simmer 10 minutes until the chicken is cooked and the sauce thickens. Add bell peppers and cook a few minutes. Garnish with Thai basil and serve with jasmine rice.

Notes

Adjust curry paste amount to control spice level. Full-fat coconut milk creates the creamiest texture.