Thai · Main · Easy
Panang Curry
Thick, rich, and slightly sweet red curry with chicken, bell peppers, and Thai basil. Creamy comfort with a gentle kick.
The whole recipe in 60 seconds
Panang Curry, in 5 ideas
- Panang should be thicker than other Thai curries, more of a rich sauce than a soup
- Frying the paste until the oil separates is the sign the spices have bloomed
- Kaffir lime leaves add a citrusy aroma you cannot get any other way
- A pinch of sugar balances the heat and rounds out the coconut
- Slice the chicken thin so it cooks quickly and stays tender
What you need
Ingredients
- 1.5 lbs chicken breast, sliced
- 3 tbsp panang curry paste
- 2 cans (14 oz each) coconut milk
- 1 red bell pepper, sliced
- 1 tbsp fish sauce
- 1 tbsp sugar
- 4 kaffir lime leaves, torn
- 1/2 cup Thai basil leaves
- 2 tbsp vegetable oil
- Cooked jasmine rice for serving
How to make it
Directions
- Scoop the coconut cream from the cans into a pot with the oil. Fry the curry paste 2 to 3 minutes until fragrant and the oil separates.
- Add the chicken and toss to coat in the paste.
- Pour in the remaining coconut milk, fish sauce, sugar, and lime leaves. Simmer 12 to 15 minutes.
- Add the bell pepper for the last 5 minutes so it stays crisp.
- Stir in the Thai basil and serve over jasmine rice.
Money saver. Canned coconut milk and a tub of curry paste make many curries. The per-serving cost is a fraction of takeout.