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Thai cuisine has captivated the hearts and taste buds of food lovers around the globe, renowned for its vibrant flavors, aromatic spices, and fresh ingredients. From the bustling street food stalls of Bangkok to elegant fine dining establishments, Thai dishes offer an explosion of taste that is both exhilarating and comforting. One such dish that stands out among the rich array of Thai offerings is Panang curry. This delightful dish is not just a meal; it's a culinary experience that reflects the essence of Thai cooking.

The Best Thai Chicken Panang Curry

Experience the vibrant flavors of Thailand with this delicious Thai Chicken Panang Curry! This creamy, aromatic dish combines tender chicken, rich coconut milk, and a perfect blend of spices for an explosion of flavor. Follow our step-by-step guide to recreate this culinary delight at home, using fresh ingredients for an authentic experience. Perfectly paired with jasmine rice or rice noodles, this meal is a must-try for any food lover! #ThaiCuisine #PanangCurry #CookingAtHome #Foodie #CurryLovers #DinnerInspiration
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Ingredients
  

1 pound boneless, skinless chicken thighs, sliced

2 tablespoons Panang curry paste

1 can (400 ml) coconut milk

1 tablespoon vegetable oil

1 tablespoon fish sauce

1 tablespoon palm sugar (or brown sugar)

1 red bell pepper, sliced

1 cup fresh basil leaves

1 tablespoon kaffir lime leaves, shredded (optional)

1 tablespoon lime juice

1 teaspoon chili flakes (adjust to taste)

Cooked jasmine rice, for serving

Instructions
 

Prepare the Aromatics: In a large skillet or wok, heat the vegetable oil over medium heat. Add the Panang curry paste and cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.

    Cook the Chicken: Add the sliced chicken thighs to the skillet, stirring to coat them in the curry paste. Cook for about 5-7 minutes, until the chicken is no longer pink.

      Add Coconut Milk: Pour in the coconut milk, stirring to combine with the chicken and curry paste. Bring to a gentle simmer.

        Season the Curry: Stir in the fish sauce, palm sugar, and lime juice. Adjust the seasoning to your taste, adding more fish sauce or sugar if needed.

          Incorporate Vegetables: Add the sliced red bell pepper and shredded kaffir lime leaves (if using) to the curry. Simmer for an additional 5 minutes until the bell pepper is tender yet crisp.

            Finish with Fresh Herbs: Remove the curry from heat and stir in the fresh basil leaves and chili flakes for extra heat. Let it sit for a few minutes to allow the flavors to meld.

              Serve: Serve the Panang curry hot over jasmine rice and garnish with extra basil or lime wedges if desired.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4