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Thai · Dinner

Panang Chicken Curry

Non-vegEasy

Diet: Non-veg · High-protein

Panang Chicken Curry is a Thai dish. Reduce gently for a thick sauce that coats the chicken.

Prep
15 min
Cook
25 min
Total
40 min
Servings
4
Difficulty
Easy
Cuisine
Thai
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Panang Chicken Curry.
Representative photograph of Panang Chicken Curry. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Base

Curry

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Fry · About 2 min

  1. Heat 20 ml neutral oil, 60 g panang curry paste gently for 2 minutes.

Simmer · About 15 min

  1. Add 600 g chicken thighs, sliced, 500 ml coconut milk, 100 ml water, 4 makrut lime leaves; simmer 15 minutes, stirring.

Finish · About 5 min

  1. Add 25 ml fish sauce, 20 g palm sugar, 150 g bell pepper, sliced, 20 g Thai basil; cook 5 minutes until chicken reaches 74°C / 165°F. Remove lime leaves.

    Check: Look for this result: chicken reaches 74°C / 165°F.

Tips

  • Reduce gently for a thick sauce that coats the chicken.
  • Judge Panang Chicken Curry by the texture and doneness signs in its steps. Your pan and heat affect how long Panang Chicken Curry takes to cook.

Substitutions

  • Use red curry paste with a spoonful of ground peanuts as an adaptation.

Storage

  • Get perishable Panang Chicken Curry into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Panang Chicken Curry within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Panang Chicken Curry to 74°C / 165°F, stirring or turning it for even heating. When Panang Chicken Curry is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Panang Chicken Curry includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Panang Chicken Curry becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Panang Chicken Curry one day ahead. For Panang Chicken Curry, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Panang Chicken Curry on the day of serving.

FAQ

What matters most when making Panang Chicken Curry?

Reduce gently for a thick sauce that coats the chicken.

What can I substitute in Panang Chicken Curry?

Use red curry paste with a spoonful of ground peanuts as an adaptation.

Can I prepare Panang Chicken Curry ahead?

Prepare the measured ingredients for Panang Chicken Curry one day ahead. For Panang Chicken Curry, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Panang Chicken Curry on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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