Name: Thai Panang Curry Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai
Ingredients: 1 tablespoon olive oil; 600 g chicken breast, cubed; 250 g carrots, peeled and sliced into semicircles; 300 g orange bell peppers, sliced; 150 g baby corn, sliced in half lengthways; 1 red chilli pepper, finely chopped; 2 tablespoons yellow curry paste (homemade or from a jar); 1 tablespoon finely chopped peanuts; 400 ml tin full fat coconut milk; 1 tablespoon flour; 1 teaspoon golden caster sugar; 1 teaspoon fish sauce (to season); 2 dried kaffir lime leaves; Fresh basil leaves; Plain yogurt; Freshly sliced red chilli pepper

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Nothing quite warms the soul like a rich, creamy curry packed with vibrant flavors and textures that dance on your palate. This Thai Panang Curry Recipe is one of those unbeatable dishes that feels both comforting and exciting each time you make it. It brings together tender chicken, crisp vegetables, and a luscious coconut-milk based sauce infused with the perfect balance of curry paste, peanuts, and kaffir lime leaves. If you’ve ever wanted to master a curry that’s bursting with authentic Thai tastes yet easy enough to whip up on a weeknight, you’ve just found your new go-to recipe.

Ingredients You’ll Need

The beauty of this Thai Panang Curry Recipe lies in its simple, fresh ingredients that come together effortlessly to create a dish full of complex flavors and appealing textures. Each component plays a crucial role, from the tender chicken to the crunchy vegetables and fragrant seasonings.

Olive oil (1 tablespoon): Use for stir-frying; it adds a light fruity flavor and helps cook ingredients evenly.
Chicken breast, cubed (600 g): The protein base, which stays juicy and tender after cooking.
Carrots, peeled and sliced (250 g): Offer a natural sweetness and lovely orange color contrast.
Orange bell peppers, sliced (300 g): Add crunch and vibrant color with a mild sweetness.
Baby corn, halved lengthways (150 g): Bring a delicate, slightly sweet crunch to the curry.
Red chili pepper, finely chopped (1): Provides a gentle heat and freshness to brighten the dish.
Yellow curry paste (2 tablespoons): The heart of the curry’s flavor, whether homemade or store-bought.
Finely chopped peanuts (1 tablespoon): Add a subtle nuttiness and texture to the sauce.
Full fat coconut milk (400 ml tin): Gives the curry its creamy, rich base with authentic tropical notes.
Flour (1 tablespoon): Works as a thickener to give the sauce that perfect consistency.
Golden caster sugar (1 teaspoon): Balances the flavors with a hint of sweetness.
Fish sauce (1 teaspoon): Adds depth and umami seasoning to the curry.
Dried kaffir lime leaves (2): Infuse the sauce with a fragrant citrus aroma essential to Panang curry.
Fresh basil leaves: For garnish, lending a fresh, herby finish.
Plain yogurt: Perfect served alongside to cool the spice and add creaminess.
Freshly sliced red chili pepper: Optional topping for extra heat and vibrant color.

How to Make Thai Panang Curry Recipe

Step 1: Brown the Chicken

Start by heating half a tablespoon of olive oil in a large shallow pan or wok over medium heat. Toss in the cubed chicken breast and stir-fry until it’s beautifully browned all over. This step seals in the juices, giving you tender pieces. Once browned, transfer the chicken to a plate and set aside.

Step 2: Cook the Vegetables

Return the pan to heat and add the remaining olive oil. Throw in the sliced carrots, orange bell peppers, baby corn, and finely chopped red chili. Stir-fry for a couple of minutes until the vegetables soften slightly but still maintain their crunch. Then, remove and set these aside with the chicken. This keeps the vegetables vibrant and crisp in the final dish.

Step 3: Develop the Curry Base

With the pan back on medium heat, add the yellow curry paste along with the finely chopped peanuts. Stir them together as they warm up so the peanuts release their aroma and mingle with the paste. Let this cook for a minute or two, allowing the rich flavors to bloom and start building the complex character of your curry sauce.

Step 4: Create the Sauce

Next, pour the full-fat coconut milk over the curry paste and peanuts, stirring everything into a smooth, golden-hued sauce. Keep the heat gentle; avoid boiling so the coconut milk doesn’t break. Into this, add the golden caster sugar, dried kaffir lime leaves, and a good splash of fish sauce to season. These ingredients bring balance and deep fragrance to the sauce that’s signature to Panang curry.

The image shows four steps of cooking in white pans placed on a wooden surface. Step 1 shows pieces of raw light pink meat being stirred with a wooden spoon by a woman's hand. Step 2 displays sliced orange carrots and orange bell peppers being added with a wooden spoon into the white pan. Step 3 shows a brownish-red spice paste being scraped out into the pan with a spoon, held by a woman's hand with a ring on her finger. Step 4 depicts a white creamy liquid being poured from a blue and yellow can into the pan over the brown spice paste. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Step 5: Thicken the Sauce

In a small bowl, mix the flour with a little water until it forms a smooth, loose paste. Slowly stir this into the curry sauce while keeping the pan on gentle heat. Continue stirring until the sauce thickens nicely, coating the back of your spoon with its creamy texture. This step is what transforms the sauce into the luxurious consistency that makes Panang curry so comforting.

Step 6: Combine and Simmer

Return the browned chicken and cooked vegetables to the pan. Stir thoroughly to coat everything with the luscious sauce. Bring the curry to a gentle simmer, then cover with a lid and let it cook for about 10 minutes or until the chicken is completely cooked through and all those flavors have had a wonderful chance to marry together.

Step 7: Final Touches

Once your Thai Panang Curry Recipe has simmered to perfection, carefully remove the kaffir lime leaves—they’ve done their job infusing aroma but aren’t meant to be eaten. Now you’re ready to serve and enjoy!

How to Serve Thai Panang Curry Recipe

A cooking pan shows a smooth, creamy yellow curry base with some green herbs floating near the top. A woman's hand is seen pouring a small amount of a liquid ingredient into the curry. The curry gets a slightly thicker cream added by a woman's hand pouring from a small white cup. In the next image, bright orange carrots and light yellow baby corn are added into the curry, showing a mix of vegetables and light meat pieces in the creamy yellow sauce. Finally, the dish is served in a white bowl with a rustic look, filled with the creamy yellow curry, orange carrots, baby corn, and chunks of light meat, garnished with green herbs; a spoon held by a woman's hand is lifting some of the curry above the bowl. The setting is on a white marbled surface with a simple cloth and lime wedges in the background, photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Thai Panang Curry Recipe even further, freshly torn basil leaves make a fragrant, refreshing garnish that brightens the rich sauce. A dollop of plain yogurt on the side cools the palate and softens any heat from the chili. For those who love a bit of zing, sprinkle over some freshly sliced red chili pepper to add a colorful, spicy kick.

Side Dishes

This curry pairs beautifully with steamed jasmine rice, whose subtle fragrance offsets the richness of the sauce. If you want to add a green element, lightly sautéed or steamed greens like bok choy or Thai basil-infused stir-fried spinach work perfectly. Rice noodles also make an excellent alternative to rice, soaking up the sauce with every bite.

Creative Ways to Present

For a dinner party, serve this curry in small individual bowls garnished with a basil sprig and a hint of chili for pop. You could also serve it over a bed of fragrant coconut rice or even nestled inside crispy lettuce cups for a fun finger food twist. Adding peanuts as a garnish gives a nice crunch and finishes the dish beautifully, showing off the texture contrast in this vibrant meal.

Make Ahead and Storage

Storing Leftovers

Leftover Thai Panang Curry Recipe keeps wonderfully in an airtight container and can be stored in the refrigerator for up to three days. The flavors often deepen overnight, making your next meal even tastier. Be sure to cool it completely before refrigerating for best results.

Freezing

If you want to stock up for a busy week, this curry freezes quite well. Portion it into freezer-safe containers, leaving a bit of space at the top as the sauce will expand when frozen. It can be kept frozen for up to two months. When ready to eat, thaw overnight in the fridge.

Reheating

Reheat the curry gently in a saucepan over medium-low heat, stirring occasionally until warmed through. If the sauce has thickened too much, add a splash of water or coconut milk to loosen it up. Avoid boiling as it can separate the coconut milk and change the texture.

FAQs

Can I use a different protein in the Thai Panang Curry Recipe?

Absolutely! Chicken is classic, but you can substitute beef, pork, tofu, or even shrimp depending on your preference. Just adjust cooking times accordingly to ensure your protein is cooked perfectly.

What if I don’t have kaffir lime leaves?

If fresh or dried kaffir lime leaves aren’t available, you can substitute with a small amount of lime zest for some citrus brightness. It won’t be exactly the same, but it still adds a lovely freshness.

Is yellow curry paste essential, or can I use red or green curry paste instead?

While you can use red or green curry paste, traditional Panang curry uses yellow curry paste for its unique mild heat and aromatic qualities. Substituting will change the flavor profile but can still be delicious if that’s what’s on hand.

How spicy is this Thai Panang Curry Recipe?

This recipe features a gentle warmth from the red chili and curry paste, but it’s generally mild and balanced. You can always adjust the chili to suit your heat tolerance, adding more if you want an extra kick.

Can I make the curry vegan or vegetarian?

Definitely! Swap the chicken for tofu or hearty vegetables like eggplant and mushrooms, and use a vegetarian fish sauce alternative or soy sauce for seasoning to keep the curry deliciously plant-based.

Final Thoughts

Making this Thai Panang Curry Recipe at home is like bringing a little piece of Thailand to your kitchen. The perfect union of creamy coconut milk, fragrant curry paste, and fresh veggies makes each bite an exciting experience. It’s a dish that’s simple enough to enjoy any night yet special enough to impress friends and family. I can’t wait for you to try it—you’re going to love every single spoonful.