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Thai Panang Curry Recipe

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4 from 89 reviews

A vibrant and creamy Thai Panang Curry featuring tender chicken breast, colorful vegetables, and a rich yellow curry sauce infused with fragrant kaffir lime leaves and peanuts. This comforting stovetop dish balances sweet, savory, and spicy flavors, perfect for a satisfying meal served with fresh basil, yogurt, and chilli.

Ingredients

Main 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

To Serve

  • Fresh basil leaves
  • Plain yogurt
  • Freshly sliced red chilli pepper

Instructions

  1. Brown the Chicken: Heat ½ tablespoon olive oil in a large shallow pan or wok over medium heat. Add the cubed chicken breast and stir fry for a few minutes until evenly browned. Remove the chicken from the pan and set aside.
  2. Cook the Vegetables: Add the remaining ½ tablespoon olive oil to the pan. Add the sliced carrots, orange bell peppers, baby corn, and finely chopped red chilli pepper. Pan fry the vegetables for a couple of minutes until slightly softened then remove and set aside with the chicken.
  3. Prepare the Curry Base: Return the pan to the heat and add 2 tablespoons of yellow curry paste and 1 tablespoon of finely chopped peanuts. Stir continuously as the peanuts mix with the curry paste, cooking for 1-2 minutes to release the flavors.
  4. Add Coconut Milk: Pour the full-fat coconut milk over the curry paste mixture and stir well to combine into a smooth yellow curry sauce.
  5. Season the Sauce: Gently heat the sauce without boiling. Add 1 teaspoon of golden caster sugar, 2 dried kaffir lime leaves, and a good shake of fish sauce to taste. Stir to combine.
  6. Thicken the Sauce: In a small bowl, mix 1 tablespoon of flour with a little water to form a loose paste. Pour this into the curry sauce, stirring continuously while heating to allow the sauce to thicken.
  7. Combine Chicken and Vegetables: Return the browned chicken and cooked vegetables to the pan. Stir them well into the thickened curry sauce.
  8. Simmer the Curry: Bring the curry to a gentle simmer, cover with a lid, and cook for 10 minutes or until the chicken is fully cooked through.
  9. Final Touches and Serve: Remove the kaffir lime leaves from the curry. Serve hot garnished with fresh basil leaves, plain yogurt, and freshly sliced red chilli pepper.

Notes

  • Use full fat coconut milk for a richer and creamier curry.
  • Adjust the amount of red chilli pepper to control the heat level.
  • Peanuts add a nice texture and nutty flavor—finely chop them to blend into the sauce better.
  • The flour acts as a thickening agent, so stir well to avoid lumps.
  • Remove kaffir lime leaves before serving as they are tough and not meant to be eaten.
  • For a vegetarian alternative, substitute chicken with tofu or mixed vegetables and use vegetarian yellow curry paste and fish sauce alternatives.

Find it online: https://flavorspath.com/thai-panang-curry-recipe/