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)

Alice Johnson5

Absolutely fantastic! The flavors are so authentic and the curry is incredibly creamy. My family devoured it. I especially loved the hint of sweetness – it really elevates the dish. Will definitely make this again!

Linda Thomas5

This recipe is fantastic! The coconut milk gives it an amazing creaminess, and the chicken is perfectly cooked. The garnish suggestions are spot on. Love it!

Olivia White3

It was okay. The curry was a bit too sweet for my taste, but the texture was great. I might try adjusting the sugar next time.

Michael Jackson4

Pretty good! I thought it could have used a bit more heat, but overall, the flavors were really nice. The recipe was easy to follow.

Yara Jackson5

This Chicken Panang Curry is amazing! The coconut milk gives it an incredibly creamy texture, and the chicken is so tender. The garnish suggestions are the perfect finishing touch!