Ingredients
- 1 lb chicken breast, sliced
- 1 cup coconut milk
- 2 tbsp Panang curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 cup bell pepper, sliced
- 1 cup basil leaves (Thai basil preferred)
- 1 tbsp vegetable oil
Instructions
7 steps
Prepare the Ingredients
Slice the chicken breast, bell peppers, and have the basil leaves ready.
Use fresh ingredients for the best flavor.Heat the Oil
In a pan, heat the vegetable oil over medium heat.
Make sure the oil is hot before adding the curry paste.Cook the Curry Paste
Add the Panang curry paste to the oil and stir-fry for 1-2 minutes until fragrant.
Stir constantly to prevent burning.Add Chicken
Add the sliced chicken and cook until it turns white.
Ensure chicken is evenly coated with the curry paste.Add Coconut Milk
Pour in the coconut milk, fish sauce, and brown sugar, stirring to combine.
Simmer for 10-15 minutes for the flavors to meld.Finish with Vegetables
Add the bell peppers and cook for an additional 5 minutes.
Add basil leaves just before serving for a fresh taste.Serve
Serve hot with rice or noodles.
Garnish with additional basil and lime wedges if desired.
💡 Tips & Tricks
Storage & Reheating
Refrigerator
Up to 3 days in an airtight container
Freezer
Up to 2 months — thaw overnight in fridge
Reheat in a skillet or microwave until heated through.
What to Serve With
Complete your thai meal with these perfect pairings:
About This Dish
Delicious Panang Chicken Curry Recipe is a beloved dish from Thai cuisine.
Thai cuisine is famous for its bold flavors and the delicate balance of four fundamental tastes: sweet, sour, salty, and spicy. Fresh herbs and aromatic ingredients are used extensively.
This recipe is rated medium difficulty and uses 9 ingredients. Intermediate cooks will enjoy the balanced challenge.
Frequently Asked Questions
Yes, you can use tofu, beef, or shrimp as alternatives.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
