Panang Curry (also spelled Phanaeng) is a classic Thai dish, known for its thick, creamy, and mildly spicy coconut milk-based sauce. Unlike red or green curry, Panang curry is slightly sweeter, nutty, and less soupy, with distinct flavors from kaffir lime leaves and roasted peanuts in the curry paste.
This recipe features tender chicken thighs simmered with colorful vegetables like bell peppers and broccoli, making it both wholesome and vibrant. The Panang curry paste, fried briefly in oil, releases deep aromas that blend beautifully with coconut milk. Palm sugar balances the heat from bird’s eye chilies, while fish sauce adds an umami depth typical of Thai cuisine.
Finished with Thai basil, the curry has a fresh, aromatic lift. It pairs perfectly with steamed jasmine rice, but can also be enjoyed with sticky rice or rice noodles for a comforting, restaurant-style Thai meal at home.
Cook Chicken:
Heat vegetable oil in a heavy pan over medium-high heat. Add chicken pieces and sauté until lightly browned.
Add Vegetables:
Add red and yellow bell peppers along with broccoli. Stir-fry for 2 minutes.
Fry Curry Paste:
Push chicken and vegetables to the side. Add Panang curry paste to the pan and sauté for 1 minute, stirring constantly to release aroma.
Combine & Sweeten:
Mix the paste into the chicken and veggies. Add palm sugar and cook for another minute.
Simmer with Coconut Milk:
Reduce heat to low. Add kaffir lime leaves, bird’s eye chilies, and coconut milk. Stir well and let simmer for 10–12 minutes, stirring occasionally.
Adjust Consistency:
Add water and bring to a gentle boil. Let cook until the curry thickens slightly.
Finish with Seasoning:
Stir in fish sauce and torn Thai basil leaves. Mix well and serve hot with steamed jasmine rice.
Tips and Tricks
- Protein swap – You can substitute chicken with prawns, beef, or tofu for variation.
- Vegetables – Baby corn, zucchini, or snap peas also work well in this curry.
- Make it creamier – Add 1–2 tbsp peanut butter along with curry paste for an extra nutty depth.
- Balance flavors – Adjust palm sugar, fish sauce, and chili depending on whether you prefer sweeter, saltier, or spicier curry.
- Best pairing – Serve with jasmine rice or sticky rice to soak up the rich sauce.
Frequently Asked Questions
Panang curry is thicker, creamier, and sweeter, often with roasted peanuts in the paste. Red curry is spicier and more soupy.
Yes. Reduce bird’s eye chilies or use a mild curry paste. Coconut milk naturally balances heat, so adding extra will mellow the spice.
Yes. Panang curry tastes even better the next day. Store in the fridge for 2–3 days and reheat gently before serving.
Fish sauce adds authentic umami depth. For a vegetarian version, use soy sauce instead.
