This recipe provides a straightforward guide to making a traditional Panang Chicken Curry, featuring a rich, nutty, and fragrant sauce. Ready in just 25 minutes, it's a quick and easy dish perfect for a flavorful meal for 2-3 people.
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Serves:
2-3
Prep time:
10 minutes
Cook time:
15 minutes
Recipe Category
Cuisine
Ingredients
Mae Ploy Panang Paste: 2–3 tablespoons (3 is medium-spicy).
Coconut Milk: 1 can (13.5 oz / 400ml) — do not use "light" coconut milk
Protein: 1 lb chicken breast or thigh, sliced into thin bite-sized strips
Peanuts: 2 tablespoons of roasted unsalted peanuts (crushed) OR 1 tablespoon of creamy peanut butter
Sweetener: 1 tablespoon palm sugar (or brown sugar)
Aromatics: 4–5 Kaffir (makrut) lime leaves, very thinly sliced into threads
Vegetables: 1 small red bell pepper, thinly sliced (optional)
Seasoning: 1 teaspoon fish sauce (taste before adding)
Instructions
"Crack" the Coconut Milk: Open your can of coconut milk. Do not shake it. Scoop out the thick cream from the top (about ½ cup) and put it into a large skillet or wok over medium-high heat. Let it boil and bubble for 2–3 minutes until it thickens and you see small beads of oil start to separate from the cream.
Fry the Paste: Add the Mae Ploy Panang paste to the thick coconut cream. Stir constantly for 2 minutes.
Sear the Meat: Add your sliced chicken to the paste. Stir to coat every piece thoroughly. Cook for about 2–3 minutes until the outside of the chicken is no longer pink.
Build the Sauce: Pour in the remaining coconut milk from the can. Add the sugar, crushed peanuts (or peanut butter), and half of the kaffir lime leaves. Stir well.
Simmer: Lower the heat to medium-low. Let it simmer gently for 5–7 minutes. If the sauce is too thick, add a splash of water or chicken broth.
The Final Touch: Add the red bell peppers and simmer for 1 more minute so they stay crunchy.
Taste Test: Taste the sauce. If it needs more salt, add the fish sauce.
Serving & Tips
- Garnish: Top with the remaining slivered kaffir lime leaves and a few sprigs of Thai basil if you have them.
- The Rice: Serve with warm Jasmine rice to soak up the rich, nutty sauce.
- Pro Tip: If you want a more "luxurious" look, drizzle a spoonful of fresh coconut milk over the top of the dish right before serving.