Why You’ll Love This this Creamy Thai Panang Chicken Curry
This creamy, dreamy curry brings all that rich peanut and coconut flavor you’re craving, with tender chicken that practically melts in your mouth.
The sauce gets so perfectly thick and luscious after simmering, it’s like a warm hug in a bowl that’ll make you forget all about takeout.
Plus, it comes together in about 30 minutes, which means you can have restaurant-quality Thai food on your table faster than you can say “where did I put that bag of jasmine rice?”
Ingredients List
Let’s gather up everything you need to make this absolutely divine Thai curry that’ll have your kitchen smelling like your favorite restaurant.
- 1/2 cup peanut sauce
- 2 teaspoons curry powder
- 1 tablespoon oil
- 1 lb cooked chicken, cut into bite size pieces
- 1/4 cup coconut milk
- 4 kaffir lime leaves
- 1/4 cup coconut cream
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 2 teaspoons soft brown sugar
Health-wise, this curry brings some surprisingly good news to the table:
- The coconut milk and cream deliver healthy medium-chain fatty acids that your body can actually use for energy
- Peanut sauce packs protein and heart-healthy monounsaturated fats, though it does bump up the calorie count
- Curry powder brings antioxidants and anti-inflammatory compounds, especially if it contains turmeric
- Fish sauce adds umami flavor with minimal calories, but watch the sodium if you’re keeping an eye on that
- Fresh lime juice gives you a vitamin C boost while helping balance all those rich, creamy flavors
Step by Step Directions
Making this authentic Thai Panang curry is easier than you think when you follow these straightforward steps.
- Mix the peanut sauce and curry powder together in a small bowl.
- Heat oil in a wok or large frying pan over medium heat.
- Add the peanut sauce and curry powder mixture to the pan.
- Stir continuously for 2 minutes until fragrant.
- Pour in coconut milk and bring the mixture to a boil.
- Add the cooked chicken pieces and kaffir lime leaves to the pan.
- Reduce heat and let everything simmer for 15 minutes.
- Remove chicken from the pan using a wire mesh strainer or slotted spoon.
- Continue simmering the sauce for 5 minutes until it reduces and thickens considerably.
- Return the chicken to the pan.
- Stir in coconut cream, fish sauce, lime juice, and brown sugar.
- Cook for an additional 5 minutes to let all flavors meld together.
- Serve immediately over steamed rice.
For perfectly crispy chicken, consider using a Korean chicken deep fryer to prepare your chicken pieces before adding them to the curry.
Substitutions and Variations
• Vegetable additions can transform this dish completely.
Try adding bell peppers, bamboo shoots, Thai eggplant, or green beans during the simmering stage.
Just remember that different veggies need different cooking times.
• Fish sauce alternatives for vegetarian versions include soy sauce or mushroom sauce, though you’ll lose some of that authentic umami depth that makes Thai food so addictive.
Additional Things to Serve With This Dish
This creamy, fragrant curry deserves sides that can handle its bold personality without getting completely overshadowed.
- Jasmine rice is the classic choice, and honestly, there’s a reason it’s traditional – those fluffy grains soak up every drop of that luscious sauce like little flavor sponges.
- Coconut rice takes things up a notch if you’re feeling fancy, adding another layer of tropical richness that plays beautifully with the panang flavors.
- Thai cucumber salad provides a crisp, acidic counterpoint that cuts through all that creamy richness – your palate will thank you for the invigorating break.
- Fresh herbs like cilantro, Thai basil, or mint scattered on top add brightness and make the whole dish feel more authentic and restaurant-worthy.
- Lime wedges on the side are non-negotiable – that extra squeeze of citrus can wake up every single flavor in the curry.
- Steamed vegetables like broccoli or snap peas work if you want to sneak in some extra nutrition without competing with the main event.
- Naan or flatbread mightn’t be traditional, but sometimes you just need something sturdy to scoop up every last bit of that incredible sauce.
Cooking Tips & Tricks (Chef’s Notes)
Getting this curry just right is all about timing and not panicking when things look a little messy at first.
- Don’t skip the peanut sauce and curry powder mixing step – I know it seems unnecessary, but this little pre-blend creates a smoother base that won’t clump up on you later.
- Keep your heat at medium when cooking the paste mixture – too high and you’ll get bitter, burnt bits that’ll make you question all your life choices.
- When adding coconut milk, pour it slowly while stirring – dumping it all at once can cause the mixture to separate, and nobody wants chunky curry when they’re craving creamy.
- Use a timer for that 15-minute chicken simmer – it’s tempting to keep lifting the lid to check, but trust the process and let the flavors do their thing.
- The sauce reduction step is essential – if it looks too thin after 5 minutes, give it another minute or two until it coats the back of a spoon.
- Taste before serving and adjust – too sweet, add more lime juice; too bland, hit it with a pinch more fish sauce.
- Let it rest for 2-3 minutes off the heat – this helps everything settle and thicken up just a touch more, plus it gives you time to get your rice situation sorted.
Nutritional Facts
This Thai Panang Chicken Curry packs serious flavor while delivering solid nutritional value per serving.
- Calories: Approximately 485 calories per serving (recipe serves 4)
- Protein: 35-40g from the chicken, making this an excellent high-protein meal option
- Fat: 32-35g total fat, primarily from coconut milk, coconut cream, and peanut sauce – mostly heart-healthy unsaturated fats
- Carbohydrates: 8-10g net carbs, making it relatively low-carb friendly (not including rice)
- Fiber: 2-3g from the peanut sauce and curry spices
- Sodium: 800-900mg per serving, mainly from fish sauce and peanut sauce
- Sugar: 6-8g from coconut products and brown sugar
- Vitamin C: Significant amount from lime juice and kaffir lime leaves
- Iron: Good source from curry powder spices and chicken
- Potassium: Moderate levels from coconut milk and chicken
- Healthy fats: Rich in medium-chain triglycerides (MCTs) from coconut products, which may boost metabolism
- Antioxidants: Curry powder provides turmeric and other anti-inflammatory compounds
- Complete amino acid profile: Chicken provides all essential amino acids for muscle maintenance and growth
Fun “Did You Know?”
Did you know that Panang curry actually originated from the island of Penang in Malaysia, not Thailand? I find it fascinating how this dish traveled across borders and became a Thai staple.
The curry’s distinctive peanut base sets it apart from other Thai curries like green or red. What’s interesting is that traditional Panang curry is actually thicker and less soupy than most curries – it’s meant to coat the meat rather than create a brothy sauce.
The addition of kaffir lime leaves gives it that signature citrusy aroma that makes your kitchen smell absolutely incredible while cooking.
