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Best Thai Panang Chicken Curry

A rich, aromatic Panang chicken curry with creamy coconut milk, kaffir lime, and Thai basil.
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Servings: 6 servings

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs chopped into bite-size pieces
  • 1 small onion peeled and chopped
  • 1 red bell pepper seeded and chopped
  • 1 orange bell pepper seeded and chopped
  • 2 cloves garlic minced
  • 1 tablespoon coconut oil
  • 4 ounces Panang red curry paste (about 1 can)
  • 1 tablespoon peanut butter
  • 12 kaffir lime leaves crushed to release oils
  • 13.5 ounces thick coconut milk, unsweetened (about 1 can)
  • 3 tablespoons fish sauce
  • 1/4 cup Thai basil leaves or sweet basil

Instructions

  • Cut the chicken into bite-size pieces. Chop the onion and bell peppers into roughly 1-inch pieces, mince the garlic, and crush the kaffir lime leaves to release their oils.
  • Heat the coconut oil in a 14-inch skillet or wok over medium-high heat until melted and shimmering.
  • Add the chopped onion and sauté for 1 minute, then add the chopped peppers and minced garlic and sauté 2–3 minutes until slightly softened.
  • Push the vegetables to the sides of the skillet. Add the Panang red curry paste and peanut butter to the center and sauté 2–3 minutes, stirring, until fragrant and the paste darkens slightly.
  • Add the crushed kaffir lime leaves, coconut milk, and fish sauce to the pan and stir to combine into a smooth sauce.
  • Stir in the chopped chicken, bring the mixture to a boil, then reduce heat to a simmer. Cook 10–15 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.
  • Remove from heat and stir in the Thai basil leaves. Serve immediately with rice, quinoa, or noodles.

Equipment

  • 14-inch skillet or wok
  • Cutting Board
  • chef's knife
  • Measuring spoons
  • measuring cup
  • spatula or wooden spoon

Notes

  • Panang paste, kaffir lime leaves, and Thai basil are often found at Asian markets.
  • Kaffir lime leaves can be frozen and will darken but keep their flavor.
  • Kaffir lime leaves remain a bit tough after cooking; you can remove them before serving if desired.