Easy Panang Chicken Curry - Chef Fun Kitchen

Easy Panang Chicken Curry

A easy Panang chicken curry that you could throw collectively in beneath 20 minute! the right weeknight dinner recipe!

And this Panang hen curry hits all of the high marks. Creamy, clean, tangy yet candy curry loaded with smooth chook, peppers, and Thai basil. maintain it easy and server it over a bowl of steaming rice and just upload it to the weekly rotation because the crowds gonna go wild.

Easy Panang Chicken Curry

Todays Panang fowl curry is loosely based off of the one from our favorite Thai restaurant in Houston. They keep it pretty trustworthy (just meat and curry) however i really like to feature crimson bell pepper and a sliced shallot into the mix because the flavors paintings so well with the candy and highly spiced, peanut flavored curry. 

I’ve been making Panang curry for years but for the lifestyles of me, I couldn’t discern out how they were given it to have this deep, rich and tangy flavor. I tried everything! Lemon juice, lime juice, lemongrass however time after time, I couldn’t make it like theirs. till now. The number one component that offers Panang curry it’s conventional tang? Tamarind paste. It’s the stuff we use when we’re making pad Thai, so I concept, huh, why not upload a smidge to our Panang curry as well? And it did the trick. It offers the curry a pleasant and darkish, gradual-simmered, tangy taste one that lime juice wasn’t supplying.

Easy Panang Chicken Curry


  • 1 ½ -2 (14-ounce) can coconut milk
  • 2-4 tablespoons Panang curry paste
  • 1 tablespoon creamy peanut butter
  • 1 ¼ pound boneless skinless chicken, thinly sliced
  • 1-2 tablespoons fish sauce 
  • 2 tablespoons brown sugar
  • 1 teaspoon tamarind paste concentrate (or more for more tang)
  • 1 shallot, thinly sliced (or ½ red onion)
  • 1 red bell pepper, thinly sliced
  • 3 kefir lime leaves, optional
  • ¼ cup basil leaves


  1. PASTE: with out shaking the can, skim off  tablespoons of the coconut cream and upload it to a sauté pan set over medium-excessive warmth. upload the Panang curry paste along with the peanut butter and cook dinner for 1 minute. upload the fowl and stir to coat, cook dinner for 1-2 mins. If at any factor the sauce starts to stick to the pan, add a pair tablespoons of water to deglaze. Stir inside the last coconut milk, beginning with 1 1/2 cans (modify with extra later if preferred.) upload the kefir lime leaves, fish sauce, brown sugar, sliced onion, and red bell pepper. 
  2. SIMMER: permit the curry to return to a simmer, decrease the heat and let simmer for two-three mins or till the hen cooks through. flavor and modify with additional coconut milk, sugar, tamarind, or fish sauce as favored. turn off the warmth and stir inside the basil. Serve heat with rice or cooked rice noodles.

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