Easy Weeknight Chicken Panang Curry Recipe
Introduction
This Easy Weeknight Chicken Panang Curry is a delicious and comforting Thai-inspired dish that comes together quickly. With tender chicken simmered in rich coconut milk and fragrant spices, it’s perfect for a cozy meal any night of the week.
Ingredients
- 1 tbsp blanched peanuts
- 1/2 jar Marion’s Kitchen Thai Red Curry Paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp vegetable oil
- 500g (1 lb) chicken thigh fillets, thinly sliced
- ¾ cup coconut milk
- 1½ tbsp fish sauce, or to taste
- 1½ tbsp finely shaved palm sugar, or to taste
- 2 tbsp coconut cream
- Finely sliced makrut lime leaves, to serve
- Sliced fresh red chilli, to serve
Instructions
- Step 1: Heat a small frying pan over medium-high heat and add the peanuts. Toast them until lightly golden, being careful not to burn, then transfer to a mortar and grind to a fine powder with a pestle.
- Step 2: Transfer the ground peanuts to a small bowl. Add the Thai red curry paste, ground cumin, and ground coriander, then stir to combine well.
- Step 3: Heat the vegetable oil in a large pan over medium heat. Add the curry paste mixture and cook, stirring continuously, for about 2 minutes until fragrant.
- Step 4: Add the sliced chicken to the pan and stir-fry until it starts to colour on all sides.
- Step 5: Pour in the coconut milk, cover the pan, reduce the heat to low, and let it simmer gently for 30 minutes to develop the flavors and tenderize the chicken.
- Step 6: Taste the curry and season with fish sauce and palm sugar, adjusting to your preference. Transfer to a serving plate.
- Step 7: Drizzle the curry with coconut cream and garnish with finely sliced makrut lime leaves and fresh red chilli slices before serving.
Tips & Variations
- If you prefer a milder curry, reduce the amount of red chilli used for garnish or omit it altogether.
- Substitute chicken thigh with chicken breast for a leaner option, though thighs remain juicier in the curry.
- For a vegetarian version, replace chicken with firm tofu and use a vegetarian fish sauce alternative or soy sauce.
- Toast the peanuts carefully to avoid bitterness and enhance their nutty flavor in the curry.
Storage
Store any leftover curry in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently over low heat to prevent the coconut milk from separating. You can also freeze the curry for up to 1 month; thaw it overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought curry paste?
Yes, using a good quality store-bought Thai red curry paste works perfectly for this recipe and saves time while still delivering authentic flavor.
What can I serve with Panang curry?
Panang curry is traditionally served with steamed jasmine rice or sticky rice to soak up the flavorful sauce. You can also pair it with a side of steamed vegetables or a fresh salad for a complete meal.
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Easy Weeknight Chicken Panang Curry Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Easy Weeknight Chicken Panang Curry is a rich and flavorful Thai-inspired dish featuring tender chicken thigh fillets simmered in a fragrant coconut milk curry infused with red curry paste, toasted ground peanuts, and traditional spices. It offers a perfect balance of spicy, sweet, and savory notes and is garnished with coconut cream, makrut lime leaves, and fresh red chili for an authentic touch.
Ingredients
Spices and Paste
- 1 tbsp blanched peanuts
- 1/2 jar Marion’s Kitchen Thai Red Curry Paste (approximately 125g)
- 1 tsp ground cumin
- 1 tsp ground coriander
Main Ingredients
- 2 tbsp vegetable oil
- 500g (1 lb) chicken thigh fillets, thinly sliced
- ¾ cup coconut milk (about 180ml)
- 1½ tbsp fish sauce, or to taste
- 1½ tbsp finely shaved palm sugar, or to taste
- 2 tbsp coconut cream
Garnish
- Finely sliced makrut lime leaves, to serve
- Sliced fresh red chilli, to serve
Instructions
- Toast Peanuts: Heat a small frying pan over medium-high heat and add the blanched peanuts. Toast them gently until they turn lightly golden, taking care not to burn. Once toasted, transfer them to a mortar and use a pestle to grind into a fine powder.
- Prepare Curry Paste Mixture: Transfer the ground roasted peanuts to a small bowl. Add the Thai red curry paste, ground cumin, and ground coriander, then stir everything together to combine the flavors uniformly.
- Cook Curry Base and Chicken: Heat the vegetable oil in a large pan over medium heat. Add the prepared curry paste mixture and cook, stirring constantly, for about 2 minutes to release the aromas. Then add the thinly sliced chicken thigh fillets and stir-fry until the chicken starts to brown and color evenly. Pour in the coconut milk, stir well, then cover the pan and reduce the heat to low. Let it simmer gently for 30 minutes to allow the flavors to meld and the chicken to become tender.
- Season and Serve: After simmering, taste the curry and adjust the seasoning with fish sauce and palm sugar as needed, adding a little at a time until the balance of salty and sweet suits your preference. Transfer the curry to a serving plate, drizzle with coconut cream, and garnish generously with finely sliced makrut lime leaves and fresh red chili slices for added fragrance and heat.
Notes
- For a spicier curry, add extra sliced red chili or use a spicier Thai red curry paste.
- You can substitute chicken thigh fillets with chicken breast, but thighs remain more tender and moist after simmering.
- Make sure to toast the peanuts gently to avoid bitterness.
- If palm sugar is unavailable, light brown sugar can be used as a substitute, though the flavor will be slightly different.
- Serve this curry with steamed jasmine rice or fragrant coconut rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: Chicken Panang Curry, Thai Curry, Weeknight Curry, Coconut Milk Curry, Easy Thai Recipe, Chicken Thigh Curry
