Panang curry with chicken
Flavours of Thailand in your own kitchen? Our recipe for panang curry with chicken is a true-tasting adventure. Juicy chicken thighs meet a coconut milk sauce, brought to life with panang curry paste and fresh veggies. This recipe is an excellent choice for experienced cooks and those exploring Thai flavours for the first time.
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Ingredients
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Chicken thigh fillets
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450 g |
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Red onion
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1 |
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Garlic cloves
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3 |
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Broccoli
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1 |
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Red pepper
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1 |
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Butter and rapeseed oil
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2 tbsp |
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Panang curry paste
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2 tbsp |
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Coconut milk
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400 ml |
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Double cream
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200 ml |
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Fish sauce
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2 tsp |
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Salt
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|
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Thai basil or coriander
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30 g |
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Jasmine rice
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200 g |
Instructions
Recommended information
Serving suggestion
Try homemade panang curry paste
Store-bought panang curry paste is convenient but often lacks the punch of the homemade version. By grinding spices like cumin and coriander and blending them with fresh ingredients such as lemongrass, galangal, and red chillies, you create a paste with richer, more potent flavours.
Steam the rice
Steaming jasmine rice using the absorption method gives you soft, evenly cooked grains. Start by rinsing the rice under cold water to remove excess starch. Cook the rice in a pot with a tight-fitting lid, allowing it to absorb all the water as it steams. Once the water is absorbed, let the rice rest for 5–10 minutes with the lid on before fluffing it with a fork.
FAQ: Questions about panang curry with chicken
If you are wondering about the spiciness, preparation, or storage of this recipe, look no further. We answer the most commonly asked questions to simplify cooking this Thai classic.
What is panang curry?
Panang curry is a creamy Thai curry with a thicker texture and a slightly sweet, nutty flavour, thanks to the peanuts in the curry paste. Compared to other Thai curries, it is less spicy than red curry and less herbal than green curry.
Is panang curry spicy?
Yes, panang curry is generally considered medium-level spicy. To make it milder, use only one tablespoon of curry paste; if you prefer a spicier version, add another tablespoon. Customising the amount of paste lets you easily control the heat.
Can I make panang curry with chicken ahead of time?
Yes, panang curry can be prepared ahead of time. After cooking, let the curry cool, then cover and store it in the fridge for up to 2 days. When you are ready to serve it again, reheat it in a pan over medium heat, ensuring the chicken is hot throughout. Add any fresh toppings just before serving for the best results. We recommend you serve freshly cooked jasmine rice alongside the reheated curry.
Can I freeze panang curry with chicken?
Yes, you can freeze panang curry with chicken for up to 3 months. Let the curry cool completely, then store it in an airtight container in the freezer. When ready to enjoy, defrost it overnight in the fridge. When reheating it on the stove, use medium heat and stir it occasionally so the curry can heat evenly. Add a splash of water or coconut milk if the sauce has thickened. If you want to reheat it in the microwave, use a microwave-safe container. Cover it loosely to avoid splattering and heat in 1-minute intervals, stirring between each to distribute the heat evenly. Repeat until the curry is thoroughly heated.
Nutritional values
Nutritional value, per
3032 Kcal
| Fibre | 13.1 gram fibers |
| Protein | 130.2 gram |
| Carbohydrates | 197.6 gram |
| Fat | 192.3 gram |
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Quick and easy panang curry with chicken
Need a speedy meal packed with flavour? This Thai panang curry recipe is just the ticket. It is ready in 30 minutes, making it perfect for last-minute weeknight dinners or when you crave an extra exciting lunch. Coconut sauce, tender chicken, and crisp veggies come together in no time. Pack up leftovers with the jasmine rice and enjoy a lunch that will make your coworkers jealous. Quick, tasty, and so easy, it might just become your go-to recipe.
And if you love quick and flavourful meals, take a look at our omelette with cheese and ham, fragrant saffron chicken, or creamy pasta with cheese. You will not be disappointed!
Nutty flavours and mild spice from panang curry paste
Panang curry paste is the backbone of this curry, bringing nutty depth and a gentle, warming spice for an outstanding flavour experience. When heated in the pan, the paste releases its aromatic spices, intensifying its bold, complex character. Combined with a splash of fish sauce, it creates a balance of umami and warmth – you know, classic Asian flavours.
Wonderfully creamy with coconut milk and cream
Coconut milk and cream are the dream team behind this curry’s silky sauce. The coconut milk adds a light, velvety consistency with a hint of natural sweetness, while the cream brings a luscious finish, gently coating the other ingredients. Together, they create a sauce so smooth and inviting, you will want to savour every last drop.
Pair with jasmine rice and fresh herbs
No panang curry is complete without the perfect side, and jasmine rice is just that. Its fluffy texture and fragrant aroma soak up the rich, creamy sauce, making every bite a delight. Fresh herbs add the finishing touch. Choose between sweet and peppery Thai basil or slightly citrusy coriander. Serve it all together, and this curry will quickly earn a regular spot in your kitchen.
Get an authentic Thai curry experience at home
Panang curry originates from Thailand’s southern region and is named after Penang Island in Northern Malaysia. It is known for its creamy texture and nutty, aromatic flavours. Milder than red Thai curry, it offers a more subtle yet complex flavour profile, making it a popular choice for both beginners and connoisseurs of Thai cuisine.
Hosting a gathering? Imagine sitting with family or friends, bowls of creamy curry steaming on the table, and everyone digging in. Even on a busy weeknight, it brings a sense of comfort and escape, almost like sitting at a street-side restaurant in Bangkok, taking in the sounds and aromas of the bustling streets.
Play around with the ingredients
You can make this recipe as simple or as adventurous as you like by experimenting with toppings and extra ingredients. Crushed peanuts are a classic choice for crunch and nuttiness, while a handful of fresh red chillies delivers a spicy kick.
Want to brighten things up? Squeeze some lime juice over your curry for a zesty finish that balances the sauce's richness. Fried shallots, with their crispy, caramelised sweetness, add a touch of indulgence to the curry.
You can also toss in some extra vegetables to mix it up. Baby corn and green beans provide a crisp bite and subtle sweetness, while aubergine introduces a soft, velvety texture that works perfectly with the sauce. For something unexpected, try adding chunks of pineapple for a sweet, tangy contrast.
