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delicious family friendly curry

Creamy Panang Curry

This velvety Panang curry balances creamy coconut milk with aromatic spices for a dish that's simultaneously rich, spicy, and slightly sweet. Ready in under 30 minutes, this Thai-inspired meal delivers restaurant-quality flavor with surprisingly little effort.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Thai
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons palm sugar brown sugar works as substitute
  • 2 tablespoons fish sauce
  • 13½ ounces coconut milk full-fat recommended
  • 2 tablespoons basil leaves fresh
  • 2-3 tablespoons Panang curry paste adjust to taste for heat level
  • 1 pound boneless chicken breast cut into bite-sized cubes
  • lime leaves optional, for aromatic flavor
  • jasmine rice for serving

Equipment

  • Large skillet
  • Cutting board
  • Measuring spoons

Method
 

  1. Cut the chicken breast into bite-sized cubes to ensure even cooking.
  2. In a large skillet, pan-fry the chicken pieces until almost cooked through but not completely done. Remove and set aside.
  3. Using medium heat, add 4 tablespoons of coconut milk to the same pan and bring to a gentle boil.
  4. Add the Panang curry paste to the coconut milk and stir to combine, allowing the spices to release their aromas.
  5. Return the chicken to the pan and stir until thoroughly cooked, allowing it to absorb the curry flavors.
  6. Add half of the remaining coconut milk while continuing to stir.
  7. Incorporate the fish sauce and palm sugar, stirring to dissolve.
  8. Pour in the rest of the coconut milk and allow the sauce to simmer until slightly thickened.
  9. Just before serving, stir in the basil leaves and lime leaves (if using).
  10. Taste and adjust seasonings if needed, adding more fish sauce for saltiness or palm sugar for sweetness.
  11. Serve hot over jasmine rice.

Notes

For best results, use full-fat coconut milk that has a thick cream layer on top. The curry paste varies in intensity by brand, so start with less and add more to taste if you're sensitive to heat. This curry can be customized with different proteins - try tofu or shrimp for delicious variations. Pair with a cooling cucumber salad for a complete meal.
Leftovers can be refrigerated for up to 3 days and often taste even better as the flavors continue to develop. Reheat gently to prevent the coconut milk from separating.