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White pot of Thai panang chicken curry with basil, stirred by a wooden spoon.
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Chicken Panang Curry

This chicken Panang curry starts with chicken marinated in curry paste, then builds flavor in layers with lemongrass, kaffir lime leaves, coconut cream, fish sauce, and Thai basil. The sauce is thick, savory, a little nutty, and rich without feeling heavy. It takes a little more time than a quick weeknight curry, but the deeper flavor is worth it.
Prep Time20 minutes
Cook Time25 minutes
Marinating Time1 hour
Total Time1 hour 45 minutes
Course: dinner, Main Course
Cuisine: Asian, Thai
Keyword: comfort food, one-pot, panang curry
Servings: 6 Servings
Author: Pat Nyswonger

Ingredients

  • 2-½ to 3 pounds boneless skinless chicken breasts or chicken thighs
  • 3 tablespoons vegetable oil divided
  • 1 (4 ounce) can Panang curry paste divided
  • 2 tablespoons lemongrass paste
  • 1 yellow onion thinly sliced
  • 1½ cups chicken broth
  • 2 tablespoons brown sugar
  • 3 tablespoons fresh lime juice about 2 limes
  • 2 tablespoons fish sauce
  • 8-10 kaffir lime leaves (veins removed) finely chopped
  • 1 (14 ounce) can unsweetened coconut cream full-fat
  • ½ cup heavy cream
  • ⅓ cup Thai basil leaves chopped
  • ¼ cup roasted peanuts chopped, for serving

Instructions

  • Trim any excess fat from the chicken and cut it into 1-inch pieces. Place the chicken in a large bowl and toss it with 1 tablespoon of oil and 1 tablespoon of the Panang curry paste. Cover and marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor.
    Adding panang curry marinade to slices of chicken.
  • In a large heavy-bottomed skillet, heat the remaining 2 tablespoons of oil over medium heat. Add the onion and lemongrass and sauté until the onion softens, about 3 to 4 minutes.
    Adding lemongrass past to a skillet with onions.
  • Stir in the remaining curry paste and sauté for 2-3 minutes.
    Hand pours tomato paste into white pot with onions on marble countertop.
  • Push the mixture to the edge of the skillet and add the marinated chicken. Cook until the chicken is lightly browned, about 5-7 minutes.
    Cooking the slices of chicken in a skillet.
  • Add the chicken broth, sugar, lime juice, fish sauce and the chopped lime leaves, stir to combine. Bring to a simmer and cook for 5-8 minutes to finish cooking the chicken and build flavor.
    Adding chicken broth to panang curry.
  • Pour in the coconut cream, heavy cream and chopped Thai basil, simmer for another 3-5 minutes until slightly reduced and creamy.
    Stirring in kaffir lime leaves and coconut milk to panang curry.
  • Ladle into bowls and top each serving with chopped peanuts and a sprig of Thai basil. Serve with lime wedges and white rice.

Notes

Marinating the chicken: If time is short, you can skip the marinating time, but even 30 minutes adds more depth of flavor to the chicken. Overnight is even better.
Chicken breasts or thighs: Chicken breasts are leaner, while chicken thighs have more flavor and are harder to overcook. Either one works well in this recipe.
Panang curry paste: Panang curry paste is similar to red curry paste, but it includes ground peanuts and warm spices like cumin and coriander. It is usually less spicy than red curry paste and has a deeper, nuttier flavor.
Where to find Panang curry paste: Look for Panang curry paste in the Asian section of most supermarkets or at Asian markets. If you can’t find Panang curry paste, use an equal amount of red curry paste.
Kaffir lime leaves: Kaffir lime leaves, also called makrut lime leaves, can sometimes be found in the produce section with fresh herbs. They are often more affordable at Asian markets and are commonly sold frozen.
Preparing lime leaves: Remove the tough center vein before finely chopping the leaves. Finely chopped leaves distribute their citrusy flavor throughout the sauce instead of only infusing it lightly.
Coconut cream: Use full-fat, unsweetened coconut cream, not cream of coconut. Cream of coconut is sweetened and will make the curry too sweet.
Thai basil: Thai basil has a slightly spicy, licorice-like flavor that works especially well with Panang curry. If you can’t find it, use regular basil.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop and add a splash of broth or coconut cream if the sauce thickens too much.
Freezing: Panang curry can be frozen for up to 3 months. Freeze the curry separately from the rice for the best texture.

Nutrition

Serving: 1 serving | Calories: 282kcal | Carbohydrates: 9g | Protein: 19g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 811mg | Potassium: 431mg | Fiber: 1g | Sugar: 6g | Vitamin A: 417IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg
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