Panang Chicken Curry
Some recipes just stick—they become a part of your weekly rhythm, your go-to for comfort, flavor, and that familiar sense of home. This Panang Chicken Curry is one of those dishes for us. I made it for the first time on a chilly Wednesday evening, looking for something cozy but still exciting enough to shake up our usual dinner routine. I had a jar of Panang curry paste tucked away in the pantry and some chicken in the fridge, and before I knew it, this creamy, bold, slightly sweet curry was on the table—and it was love at first bite.
My husband went back for seconds (and thirds), and my picky eater kids? They cleaned their plates. That’s when I knew this recipe was something special. It’s everything I look for in a weeknight dinner: quick, flavorful, and just the right amount of indulgent. The thick coconut-based sauce clings beautifully to tender chicken, with pops of sweetness from the red bell peppers and a little heat that you can easily adjust.
What I love most about this recipe is how easy it is to pull off, yet it tastes like something you’d order from your favorite Thai spot. It’s warm, rich, and comforting—like a hug in a bowl—and always leaves our house smelling incredible. Whether you’re cooking for your family or impressing guests, this one’s a keeper.
Questions I Often Get Asked About This Recipe
Can I use store-bought curry paste?
Yes! I almost always use store-bought Panang curry paste for convenience. It’s flavorful and a great shortcut for busy nights.
Is it spicy?
It has a mild kick, but it’s not overpowering. You can always add more or less curry paste, or toss in a chili if you like extra heat.
Can I substitute the chicken?
Absolutely. Shrimp, tofu, or even chickpeas work well if you’re looking for a different protein or a vegetarian option.
Can I freeze leftovers?
Yes! This curry freezes beautifully. Just let it cool completely before transferring to an airtight container.
What should I serve it with?
We love it with jasmine rice, but it’s also delicious over noodles or scooped up with warm naan.
What You Need to Make Panang Chicken Curry
Ingredients:
1.5 lbs boneless skinless chicken breast or thighs, cut into bite-sized pieces
1 tbsp vegetable oil
1/2 onion, diced
2–3 tbsp Panang curry paste (adjust to taste)
1 can (13.5 oz) coconut milk
1 tbsp fish sauce
1 tbsp brown sugar
1 red bell pepper, sliced
1–2 Thai red chilies (optional, for extra heat)
1/4 cup water (as needed to thin the sauce)
Handful of fresh Thai basil or cilantro, for garnish
Steamed jasmine rice, for serving
Special Tools:
Large skillet or wok
Wooden spoon or spatula
Sharp knife and cutting board
How to Make Panang Chicken Curry
Sauté the aromatics: Heat oil in a large skillet or wok over medium heat. Add the diced onion and sauté until soft and fragrant, about 3 minutes.
Cook the chicken: Add the chicken pieces and cook until lightly browned and almost cooked through, about 5–7 minutes.
Add curry paste: Stir in the Panang curry paste and cook for 1–2 minutes to deepen the flavor.
Pour in coconut milk: Add the coconut milk, fish sauce, and brown sugar. Stir everything together and bring to a gentle simmer.
Add veggies: Toss in the bell pepper and Thai chilies if using. Simmer for another 5–7 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Adjust & garnish: If the sauce is too thick, add a bit of water to reach your desired consistency. Taste and adjust seasoning if needed.
Serve: Spoon over steamed jasmine rice and garnish with fresh Thai basil or cilantro. Enjoy immediately!
Tips for Making the Best Panang Chicken Curry
Use full-fat coconut milk for the creamiest, richest texture.
Don’t skip the fish sauce—it adds that umami depth you can’t get anywhere else.
Prep everything first: This dish comes together quickly, so having your ingredients ready to go makes cooking stress-free.
Balance the flavors: Too salty? Add a pinch of sugar. Too sweet? A splash more fish sauce or lime juice can help.
Let it sit: Like many curries, the flavor deepens over time. Leftovers are even better the next day!
Reader Reviews
⭐⭐⭐⭐⭐ “This was SO good. My husband said it tasted better than takeout, and I felt like a rockstar mom making it in under 30 minutes!” – Lindsay R.
⭐⭐⭐⭐ “Great for busy nights! I used rotisserie chicken to save even more time. Will make again!” – Megan P.
⭐⭐⭐ “The flavor was amazing, but I’ll add more curry paste next time for extra spice. My kids liked it milder though.” – Jenna T.
⭐⭐⭐⭐⭐ “I followed the recipe exactly and it turned out perfect. Creamy, rich, and full of flavor!” – Tara W.
⭐⭐⭐⭐ “Easy to make and very satisfying. I wish I had doubled the batch—everyone wanted more.” – Melissa G.
Printable Recipe
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Penang Chicken Curry
This cozy, creamy Panang Chicken Curry is a weeknight winner, featuring tender chicken simmered in a rich coconut-based curry sauce, sweet bell peppers, and fragrant herbs. With just the right balance of sweetness, salt, and spice, it's a Thai-inspired dish the whole family will love—and it comes together in just 30 minutes!
Ingredients
- 1.5 lbs boneless skinless chicken breast or thighs, cut into bite-sized pieces
- 1 tbsp vegetable oil
- 1/2 onion, diced
- 2–3 tbsp Panang curry paste (adjust to taste)
- 1 can (13.5 oz) coconut milk
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 red bell pepper, sliced
- 1–2 Thai red chilies (optional, for extra heat)
- 1/4 cup water (as needed to thin the sauce)
- Handful of fresh Thai basil or cilantro, for garnish
- Steamed jasmine rice, for serving
- Special Tools:
- Large skillet or wok
- Wooden spoon or spatula
- Sharp knife and cutting board
Instructions
- Sauté the aromatics: Heat oil in a large skillet or wok over medium heat. Add the diced onion and sauté until soft and fragrant, about 3 minutes.
- Cook the chicken: Add the chicken pieces and cook until lightly browned and almost cooked through, about 5–7 minutes.
- Add curry paste: Stir in the Panang curry paste and cook for 1–2 minutes to deepen the flavor.
- Pour in coconut milk: Add the coconut milk, fish sauce, and brown sugar. Stir everything together and bring to a gentle simmer.
- Add veggies: Toss in the bell pepper and Thai chilies if using. Simmer for another 5–7 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Adjust & garnish: If the sauce is too thick, add a bit of water to reach your desired consistency. Taste and adjust seasoning if needed.
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