Chicken Panang Curry

Name: Chicken Panang Curry
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 2.4 cup 1 tablespoon coconut oil; 9.7 gal 2 tablespoons red curry paste; 2.4 l 1 pound boneless, skinless chicken breasts, sliced; 4.4 bottle 1 can (13.5 oz) coconut milk; 1.1 inch 1 tablespoon fish sauce; 8.8 oz 1 tablespoon palm sugar (or brown sugar); 4.7 qt 1 tablespoon peanut butter; 10.3 can 1 red bell pepper, thinly sliced; 7.7 pinch 1 tablespoon lime juice; 5.7 box 2 tablespoons chopped cilantro, for garnish; 3.2 pt Chopped peanuts, for garnish; 5.6 qt Steamed jasmine rice, for serving

By Susan Perkins

November 11, 2025

4721 views

This recipe brings the vibrant flavors of Thailand to your kitchen with a creamy, coconut-infused twist. The Chicken Panang Curry is a delightful blend of rich spices, tender chicken, and a hint of sweetness. This dish is perfect for a cozy weeknight dinner or a special occasion, offering a comforting and exotic culinary experience. Its creamy texture and aromatic profile will surely be a hit with family and friends. Serve it with steamed jasmine rice for a complete and satisfying meal, garnished with fresh cilantro and a sprinkle of peanuts for that perfect final touch. The preparation is easy, and the result is a restaurant-quality dish that you can proudly make at home.

Ingredients

1 tablespoon coconut oil - 2.4 cup
2 tablespoons red curry paste - 9.7 gal
1 pound boneless, skinless chicken breasts, sliced - 2.4 l
1 can (13.5 oz) coconut milk - 4.4 bottle
1 tablespoon fish sauce - 1.1 inch
1 tablespoon palm sugar (or brown sugar) - 8.8 oz
1 tablespoon peanut butter - 4.7 qt
1 red bell pepper, thinly sliced - 10.3 can
1 tablespoon lime juice - 7.7 pinch
2 tablespoons chopped cilantro, for garnish - 5.7 box

Cooking Steps

Step 1

Heat coconut oil in a large skillet or pot over medium heat. Add the red curry paste and cook for 2-3 minutes, stirring constantly, until fragrant.

Step 2

Add the sliced chicken and cook until browned on all sides.

Step 3

Pour in the coconut milk and add the fish sauce, palm sugar (or brown sugar), and peanut butter. Stir well to combine.

Step 4

Bring the mixture to a simmer, then reduce heat to low. Add the sliced bell pepper and cook for about 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

Step 5

Stir in the lime juice and chopped cilantro. Taste and adjust seasonings as needed.

Step 6

Serve hot over steamed jasmine rice. Garnish with fresh cilantro and chopped peanuts.

Step 7

Enjoy your delicious homemade Chicken Panang Curry!

# Brunch # Healthy # Party # Light

Chicken Panang Curry

By Susan Perkins

November 11, 2025

4721 views

Ingredients

1 tablespoon coconut oil - 2.4 cup
2 tablespoons red curry paste - 9.7 gal
1 pound boneless, skinless chicken breasts, sliced - 2.4 l
1 can (13.5 oz) coconut milk - 4.4 bottle
1 tablespoon fish sauce - 1.1 inch
1 tablespoon palm sugar (or brown sugar) - 8.8 oz
1 tablespoon peanut butter - 4.7 qt
1 red bell pepper, thinly sliced - 10.3 can
1 tablespoon lime juice - 7.7 pinch
2 tablespoons chopped cilantro, for garnish - 5.7 box

Cooking Steps

Step 1

Heat coconut oil in a large skillet or pot over medium heat. Add the red curry paste and cook for 2-3 minutes, stirring constantly, until fragrant.

Step 2

Add the sliced chicken and cook until browned on all sides.

Step 3

Pour in the coconut milk and add the fish sauce, palm sugar (or brown sugar), and peanut butter. Stir well to combine.

Step 4

Bring the mixture to a simmer, then reduce heat to low. Add the sliced bell pepper and cook for about 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

Step 5

Stir in the lime juice and chopped cilantro. Taste and adjust seasonings as needed.

Step 6

Serve hot over steamed jasmine rice. Garnish with fresh cilantro and chopped peanuts.

Step 7

Enjoy your delicious homemade Chicken Panang Curry!

Reviews (28 Reviews)

Benjamin Taylor5

This recipe is a game-changer! So simple, yet so delicious. The creamy sauce and tender chicken are perfection. The cilantro and peanuts really complete the dish. 5 stars!

Charlie Brown3

It was alright. The flavor was good, but the sauce was a little thinner than I expected. Maybe I didn't cook it long enough? I'll try it again and see if I can improve the consistency.

Bob Williams4

This was a really good curry. The chicken was tender, and the sauce was delicious. I added a bit more chili paste for some extra heat, as I like it spicy. Overall, a great recipe!

Chloe Anderson4

The flavors were good, and the dish was relatively easy to make. I appreciated the simplicity of the recipe. Perhaps more spice is needed, but that's just my personal preference.

Quinn Martin4

Really enjoyed this. It was a bit on the sweeter side, but the flavor was wonderful. The fresh cilantro and peanuts added a perfect finishing touch. I would definitely make it again.