Thai Panang Curry Recipe

5 from 4 votes

This homemade Panang curry recipe is quick and easy with chopped chicken, creamy coconut milk and warming spices, one of my favorite Thai curries.

Prep Time10

Cook Time20

Course: Main Course

Cuisine: Thai

Keyword: coconut milk, curry, curry paste, spicy, thai peppers

Servings:

Calories: 557kcal

2 tablespoons coconut oil or use vegetable oil
1 medium onion chopped
2 red bell peppers chopped
1-2 Thai chilies chopped (optional, for spicy Thai curry - or use Bird's eye chilies)
1.5 pounds chicken breast chopped into bite sized pieces
4 tablespoons Panang Curry Paste (see my homemade Panang Curry Paste recipe)
4 kaffir lime leaves chopped
2 cups coconut milk use full fat for more flavor
1/4 cup Thai sweet basil leaves whole or roughly chopped
1/2 cup sliced bamboo shoots canned is good
1/4 cup fish sauce
1 tablespoon tamarind concentrate
1 tablespoon palm sugar or use white sugar
For Garnish. Chopped peanuts, red chili flakes, chopped basil, naan or roti bread for serving
For Serving. Cooked rice, naan or roti bread.

Heat the coconut oil in a large pan or wok to medium-high heat. Add the onion and peppers and cook for 5 minutes to soften, stirring.
Add the chicken and cook 2-3 minutes to brown, stirring.
Add the Panang curry paste and lime leaves. Cook, stirring, for 30 seconds to let the flavors bloom.
Stir in the coconut milk, basil leaves, bamboo shoots, fish sauce, tamarind concentrate and sugar. Reduce heat and simmer for 15 minutes to cook the chicken through and thicken the sauce.
Remove from heat, garnish and serve.

Nutritional information estimated without garnish, rice, or bread.