Thai Panang Curry

Thai curries are definitely among my all-time favorites. The balance of creamy coconut milk, bold curry pastes, and fresh herbs like basil and lemongrass makes them so irresistible. Whether it’s the rich Red Thai Shrimp Curry, spicy Green Chicken Curry or today’s curry, the flavors are always vibrant and comforting.

This Thai Panang Curry with Chicken is a perfect example of why I love them so much. It’s creamy, aromatic, and packed with fresh ingredients that bring the perfect balance of heat and flavor in every single bite.

Recently, I made a Beef Massaman Curry, which has a completely different flavor profile compared to the more traditional Thai curries. Massaman is a bit heartier and richer, while today’s Panang Curry is much milder and creamier. It’s got a more subtle spice level, especially when compared to the fiery kick of the red and green curries. Both are delicious in their own way, but this Panang curry has such a smooth, comforting vibe that I can’t get enough of!

What is Panang Curry?

Thai Panang Curry is a rich, creamy curry that’s a bit milder than most other Thai curries. Even though it’s named after Panang, Malaysia, it actually comes from Thailand. The curry is made with a paste that includes Thai chilies, lemongrass, garlic, galangal, kaffir lime leaves, and shrimp paste, giving it a unique flavor that’s less spicy.

The main feature of Panang curry is its creamy texture, which comes from coconut milk. It’s thicker than other Thai curries and sticks to the meat and vegetables. You’ll usually find chicken, beef or pork in it, along with veggies like bell peppers, carrots and sometimes potatoes, all soaking up the rich flavors of the curry paste.

Since it isn’t very spicy, it’s a great choice for people who want flavor without too much heat. Fish sauce adds a savory kick, and fresh basil or lime leaves give it a nice, fragrant touch. The curry paste can sometimes even include peanuts for a slight nutty taste, making the overall flavor creamy, comforting, and a little sweet with earthy notes.

Ingredients Needed

• Coconut milk – This is the base of the curry, adding the rich and creamy texture. I use two cans, one for the initial cooking and the other added later for that velvety finish.
• Panang curry paste – The heart of the dish, giving it a beautiful depth of flavor. My favorite curry paste brands are Mae Ploy and Maesri. Please go to Asian stores for these authentic curry pastes. I have tried some other curry brands that you see in your regular grocery stores, and they sure lack the authentic curry punch, and tend to be way too sweet.
• Dark meat chicken – I prefer using chicken thighs for their juiciness and tender meat when braised in curry.
• White onion – Adds a subtle sweetness and depth to the curry base.
• Garlic – I love plenty of garlic.
• Lemongrass – This gives the curry that signature fresh, citrusy taste. I bruise it to release the oils and flavor.
• Fresh ginger – It really complements the coconut and curry paste.
• Veggies – Carrot, zucchini, red & green bell pepper.
• Chicken broth or water – I usually go with chicken broth for added flavor, but water works too if you prefer a lighter base.
• Fish sauce – For that essential salty, umami depth that Thai cuisine is known for.
• Brown Sugar – Just a little to balance all the flavors.
• Fresh basil – I love finishing the curry with a handful of fresh basil to add a burst of color and a fragrant, herbal flavor. If you happen to have Thai basil, it’s great here. But in its absence, your regular basil works too.
• Salt – To taste, of course, to balance all the flavors.

How to Make Thai Panang Chicken Curry

I start by simmering coconut milk in a large saucepan for a few minutes. Once it’s nice and warm, I stir in the Panang curry paste and let it cook for a few minutes. Then, I add in my chicken and let it cook for about 5-7minutes, until it’s no longer pink.

Next, I toss in some onion, garlic, and a piece of lemongrass (just the white inner part, bruised to release its oils). I let those cook for another minute to get the flavors going. Then, I pour in the rest of the coconut milk, along with chicken broth (or water), a bit of fish sauce, brown sugar and carrot. I let it all simmer for about 15 minutes, so the chicken gets tender and the flavors meld together.

Once the curry is bubbling away, I add in some chopped bell peppers, zucchini, and a handful of fresh basil. I cook it for another 10-15 minutes, until the veggies are just the way I like them, tender but still with a little crunch. Before serving, I taste and add a pinch of salt if needed.

Finally, I serve this delicious curry over some freshly cooked jasmine rice. The creamy sauce, tender chicken, and vibrant veggies all come together in the perfect bowl of comfort!

Alpana’s Tips

• I always use full-fat coconut milk for a richer, creamier curry.
• I adjust the amount of Panang curry paste to make the curry as mild or spicy as I want, or to cater to guests if I am serving them.
• Chicken thighs they stay juicy and tender, so they are my top choice. If you use chicken breasts, adjust the cooking time so as not to overcook them.
• I always bruise the lemongrass and remove its outer few layers and only use inner white part before adding it to release all its citrusy flavor.
• Fish sauce is essential for that authentic Thai flavor, but if you don’t have it you can use soy sauce instead.
• Lots of fresh basil (Thai Basil if you can find) at the end is a must!
• Like any curry or stew, it’s great as leftover, so I don’t mind making a double batch of this recipe for future meals.

Thai curries are just amazing, aren’t they? I love how each type of curry, whether it’s Panang, red, or green, has its own unique character, yet all are comforting and satisfying in their own way. For me, Thai curries will always be a go-to when I want a meal that’s both flavorful and cozy. They’re the perfect mix of spice, creaminess, and freshness, and I can’t get enough of them!

Thai Panang Curry, on our Gypsy Plate… enjoy!

More great curry recipes:
Jamaican Curry Chicken
Japanese Beef Curry
Trinidadian Chicken Curry
Vietnamese Chicken Curry
Prawn Moilee
Pork Vindaloo
Katsu Curry

Thai Panang Curry

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Panang Curry is one of the jewels of Thai cuisine. It's not overly spicy, but still packs a big flavor kick!

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Ingredients

• 2 15oz can coconut milk, divided
• 4oz (about 6 Tbsp) panang curry paste
• 1.5 pounds dark meat chicken, cut onto bite-sized chunks
• ½ medium white onion, diced into chunks
• 4 cloves garlic, minced
• 1 stalk lemongrass, bruised, only inside white part used
• 1 Tbsp fresh ginger, minced
• 1 medium carrot, cut into wedges
• 2 cups chicken broth or water
• 1 medium zucchini, sliced
• 1 medium red bell pepper, cut into wedges
• 1 medium green bell pepper, cut into wedges
• 2 Tbsp fish sauce
• 1tsp brown sugar
• 1 cups packed fresh basil
• salt, to taste

Instructions

1. In a large saucepan, simmer ½ can of coconut milk for 2-3 minutes. Add curry paste and cook for an additional 3-4 minutes.
2. Add chicken and cook for 5-6 minutes, until it is no longer pink.
3. Stir in onion, lemongrass and garlic. Cook for about a minute.
4. Stir in remining 1.5 can of coconut milk, along with fish sauce, brown sugar, carrot and chicken broth or water. Simmer for 15 minutes.
5. Add in bell peppers, zucchini and basil. Continue cooking for 10-15 minutes, or until the vegetables are cooked to your linking.
6. Taste and adjust for salt. Serve with freshly cooked jasmine rice.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 570Total Fat 46gSaturated Fat 32gTrans Fat 0gUnsaturated Fat 13gCholesterol 147mgSodium 1159mgCarbohydrates 14gFiber 1gSugar 3gProtein 32g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.