Thai Chicken Panang Curry Recipe

rice with Thai chicken panang curry

5 from 1 reviews

Delicious and filling, this creamy Thai chicken panang curry is super easy to make! It can be whipped up in minutes and also reheats well – perfect as a midweek dinner or make-ahead meal.




  1. In a large skillet with deep sides, fry the panang curry paste over medium heat until fragrant.
  2. Pour half of the coconut cream into the pan and bring to a boil.
  3. Once the coconut cream is boiling, add the chicken and pea eggplant and cook for about 5 minutes.
  4. Add the rest of the coconut cream. If your curry is too thick at this point, add ¼ cup of water or more. If not, skip the water.
  5. Season with ½ teaspoon of sugar. Taste and adjust as needed, but remember Thai panang curry has to be a little sweet.
  6. Add the red chili peppers and torn kaffir lime leaves. Cook for another minute and turn off the heat.
  7. Transfer the curry to serving bowls, garnish with finely julienned kaffir lime leaves and serve with rice. Even better, serve it on a bed of rice!

Keywords: Thai chicken panang curry, chicken curry, chicken panang, Thai curry, pea eggplants, Turkey berries