This authentic Thai panang curry with chicken is a rich, creamy one-pot dish made with coconut milk and curry paste. It’s ready in under 30 minutes, naturally gluten-free, and based on the exact recipe I served at my Thai restaurant.

🤔 What is panang curry?
Panang curry is a Thai curry made with coconut milk, palm sugar, and fish sauce. It’s thicker and creamier than red or green curry, with a mild heat and a distinct nutty flavor from ground peanuts in the curry paste.

🍚 Ingredient tips & substitutes
Traditional penang curry focuses on protein and a rich sauce, not on vegetables. Pea eggplants are sometimes added in versions sold at food markets, but you can add others like bell peppers, eggplants, or green beans if you like!
- Oil Used for frying the paste. A neutral oil like canola or vegetable oil works best.
- Chicken Use thinly sliced boneless chicken thighs or chicken breast. You can also substitute with pork, beef, shrimp, or tofu.
- Thai panang curry paste Choose a high-quality brand like Mae Ploy or Maesri, found in most Asian grocery stores or Asian markets. Homemade is even better.
- Water Helps balance the sauce and prevent it from reducing too much. Especially useful when using chicken thighs, which need longer cooking time.
- Full-fat coconut milk I recommend Aroy-D.
- Palm sugar Adds natural, caramel-like sweetness.
- Fish sauce Adds umami and saltiness. I use Megachef.
- Kaffir lime leaves Slice them thinly to release their aroma into the sauce.
- Pea eggplants (optional) Can be left out if unavailable.
- Fresh chili peppers (optional) Use prik chi fa (red spur chili) or any mild red chili. Add for heat or as a garnish.
👩🍳 How to make panang chicken curry
Step 1: Fry curry paste. Heat oil in a wok or pot over medium heat. Add the curry paste and fry until it becomes fragrant, and the red oil starts to release. This helps develop the base flavor.

Step 2: Add protein. Add the chicken and stir to coat it in the curry paste. Keep cooking until the outside of the chicken is no longer pink.

Step 3: Add water. Pour in water and let it cook until the red oil rises to the top.

Step 4: Add coconut milk. Pour in the coconut milk and stir to combine. Let it simmer gently, but don’t let it come to a full boil.

Step 5: Season. Add fish sauce and palm sugar. Simmer the curry for several minutes, so the flavors can meld together.

Step 6: Add vegetables (optional). Add the pea eggplants and continue simmering until they’re just tender but still slightly firm, and the chicken is done.

Step 7: Finish and serve. Finish with kaffir lime leaves and chili just before turning off the heat. Serve immediately with jasmine rice!

🍛 More Thai curries to try
This Thai chicken panang curry is perfect for busy weeknights when you need something quick, flavorful, and better than takeout. Don’t forget to leave a star rating and share your thoughts in the comments! Follow me on social media: Facebook, Instagram, and Pinterest.
Thai Panang Curry Recipe

Equipment
- Measuring spoons and cups
- Knife and cutting board
- Wok or medium pot
- Cooking spoon or spatula
Ingredients
- 2 tbsp oil
- 1 tbsp panang curry paste
- 10 oz chicken boneless thighs are recommended, thinly sliced
- ½ cup water
- 1¼ cup coconut milk
- 1½ tbsp palm sugar
- 1½ tbsp fish sauce
- 1 handful pea eggplants optional
- 2 kaffir lime leaves thinly sliced
- 1 red spur chili optional, thinly sliced with seeds removed
Instructions
- Heat oil in a wok or pot over medium heat. Add the curry paste and fry until fragrant and the red oil starts to separate.
- Add the chicken and stir until coated with the curry paste. Cook until the outside is no longer pink.
- Pour in water and let it simmer until the red oil rises to the top.
- Add coconut milk and stir well. Simmer gently but don't let it come to a full boil.
- Stir in fish sauce and palm sugar. Continue simmering to let the flavors develop and the sauce thicken slightly.
- Add pea eggplants (if using) and simmer until just tender but still firm, and the chicken is done.
- Turn off the heat and stir in kaffir lime leaves and chili. Serve hot with jasmine rice.
Video
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
- Feel free to swap in your favorite vegetables or use different proteins like pork, beef, shrimp, or tofu.
