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Thai Panang chicken curry served with Jasmine rice, chilli and coriander.
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Thai Panang Chicken Curry Recipe

Thai Panang curry is on the milder end of the spice spectrum, and my chicken version is rich and creamy, which is balanced with fresh, crisp sugar snap peas, fish sauce and lime juice, and it is all done and dusted in around 40 minutes.
Course Main Course
Cuisine Anglo Thai
Keyword easy chicken panang curry, panang chicken curry, panang curry, thai panang chicken curry
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 Servings
Calories 733kcal
Author Brian Jones

Ingredients

  • 400 ml Chicken Thigh Meat 14fl/oz
  • 400 g Tin of Coconut Milk 14oz
  • 3 tablespoon Panang Curry Paste 50g
  • 6 Lime Leaves
  • 150 g Sugar Snap Peas 1 Cup
  • 2 tablespoon Fish Sauce
  • 1½ tablespoon Dark Brown Sugar
  • 1 tablespoon Lime Juice
  • Coriander (for garnish)
  • Red Chilli Peppers (for garnish)

Instructions

  • Cut the chicken into bite-sized pieces.
  • Remove the stems from the lime leaves (discard them) and finely shred the flesh.
  • Trim up the sugar snap peas and cut them in half. I like to do this at a 45° angle.
  • Heat a wok over a medium-high heat and add half of the coconut milk; bring it to a boil and then cook until the coconut milk starts to separate/split.
    Panang Chicken Curry Process Shot 1 of 6
    • Do not skip this step; splitting the oils from the coconut milk helps the fat-soluble flavours from the curry paste really sing through.
  • Reduce the heat to medium-low, add the curry paste and stir until it has been completely incorporated into the coconut milk.
    Panang Chicken Curry Process Shot 2 of 6
  • Add the remaining coconut milk, the chicken and the lime leaves, stir and cook for 10-12 minutes.
    Panang Chicken Curry Process Shot 3 of 6
  • Stir in the fish sauce, brown sugar and lime juice, then cook for 5 minutes.
    Panang Chicken Curry Process Shot 4 of 6
    • Do this to your taste; start by adding around half of my suggested amounts, have a taste and then add more as you see fit.
  • Throw in the sugar snap peas and cook for a final 2-3 minutes.
    Panang Chicken Curry Process Shot 5 of 6
  • If you are adding the garnishes, now is the time to finely slice your chillies and chop your coriander, just before serving.
    Panang Chicken Curry Process Shot 6 of 6

Video

Nutrition

Serving: 1 | Calories: 733kcal | Carbohydrates: 24g | Protein: 46g | Fat: 53g | Saturated Fat: 41g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 190mg | Sodium: 1623mg | Potassium: 1153mg | Fiber: 3g | Sugar: 14g | Vitamin A: 4413IU | Vitamin C: 51mg | Calcium: 134mg | Iron: 11mg
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