Quick and Easy Thai Panang Curry

Looking for a simple Thai curry? This Quick & Easy Thai Panang Curry recipe is full of vibrant flavor and on the table in just 30 minutes.

Serve this delicious dish with Homemade Fried Rice for an Asian style meal that will impress your guests!

Thai Curry That’s Simple and delicious

Impress your friends and family with this fragrant and creamy Thai chicken curry.  It’s a colorful, zingy curry that is packed full of flavor.

Sometimes you just need a shortcut to a fabulous, homecooked meal.  Store-bought curry paste is a great shortcut as it’s usually made with fragrant, authentic flavors.

So, cancel your take-out and make your own homemade version that the whole family will enjoy!

How to Make Quick and Easy Thai Panang Curry:

Start with browning the chicken in some vegetable oil on all sides. Remove from the pan and set aside.

Add sliced red pepper and cook until softened (about 5 minutes).

Add the garlic and the chili peppers and cook about 30 seconds.

Add the chicken back to the pan. Add the curry paste and brown sugar.  Fry until fragrant.

Stir in the coconut milk.  Stir the fish sauce, lime juice, and zest into the mixture.

Add the herbs and lime leaves.   

Bring to a boil, lower to a simmer and cook until the sauce reduces and the chicken is cooked through (about 10 minutes).

Serve on rice and enjoy.

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Let's Make Quick and Easy Thai Panang Curry

This recipe for Thai Panang Chicken Curry makes the most amazing Thai curry you'll ever make! This scrumptious dish is healthier than a takeout option and best of all -  it’s super easy to make.

4.80 from 35 votes

Prep10 minutes minutes

Cook20 minutes minutes

Total30 minutes minutes

Serves: 6 servings

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Ingredients

• ▢ 2 tablespoons vegetable oil
• ▢ 2 pounds chicken thighs or breast boneless and skinless, cubed
• ▢ 1 red bell pepper seeded and sliced
• ▢ 1 onion (small) chopped
• ▢ 2 cloves garlic chopped
• ▢ 2 fresh red chili peppers sliced and seeded
• ▢ 6 tablespoons Panang curry paste
• ▢ 2 tablespoons brown sugar
• ▢ 2 14-ounce cans coconut milk
• ▢ 2 tablespoons fish sauce or to taste
• ▢ 1 tablespoon lime juice freshly squeezed
• ▢ 1 tablespoon lime zest
• ▢ a good handful fresh Thai or regular basil chopped
• ▢ a good handful of fresh cilantro chopped
• ▢ 2 leaves dried kaffir lime leaves whole

US Customary - Metric

Instructions

• Heat 2 tablespoons of oil in large skillet or wok over medium heat.  Add the chicken and brown on all sides.  Remove from pan and set aside.
• Add sliced red pepper and onion to the pan and cook until softened (about 5 minutes).
• Add the garlic and the chili peppers and cook about 30 seconds.  Add the chicken back to the pan. Add the curry paste and brown sugar.  Fry until fragrant.
• Stir in the coconut milk.  Stir the fish sauce, lime juice, and zest into the mixture;  Add the herbs and lime leaves.   Bring to a boil, lower to a simmer and cook until the sauce reduces and the chicken is cooked through (about 10 minutes).
• Taste for saltiness and if more is needed, add more fish sauce if necessary and serve.
  

Tips + Notes

• Use Fresh Garlic and Onion - The secret to making fantastic Thai curry is to use fresh aromatics, like onion and garlic.
• Use full-fat coconut milk it adds a richness you don't get with the low-fat variety.
• Kaffir lime leaves can be found dried in supermarkets or fresh in Asian markets, they also freeze well without losing flavor, so you can stock up.
• You should be able to find  Penang curry paste in your grocery store, but if you can't, it's well worth a trip to an Asian supermarket or buy it here on Amazon (#paidlink).

Nutrition Information:

Calories: 256 (13%)| Carbohydrates: 7g (2%)| Protein: 32g (64%)| Fat: 9g (14%)| Saturated Fat: 5g (31%)| Cholesterol: 96mg (32%)| Sodium: 649mg (28%)| Potassium: 618mg (18%)| Fiber: 1g (4%)| Sugar: 6g (7%)| Vitamin A: 3075IU (62%)| Vitamin C: 29.8mg (36%)| Calcium: 36mg (4%)| Iron: 1.1mg (6%)

Nutritional Data Disclaimer

Erren's Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Author:Erren Hart

Course:Main

Cuisine:Thai

Keyword:Panang Curry, Thai Chicken Curry, thai curry

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Update Notes: This post was originally published on Oct 9, 2015, but was republished with new photos, step by step instructions, tips, and FAQs in March of 2019.