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Thai chicken panang curry in a white bowl
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5 from 28 votes

Thai Chicken Panang Curry Recipe | Panang Gai | พะแนงไก่

Full of flavor and ready in just minutes, this Thai chicken panang curry is one of the best curries with mild heat. As it's freezer-friendly and reheats like a dream, it's also a great make-ahead meal with rice - the perfect midweek dinner!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Curries, Main Dishes
Cuisine: Thai
Servings: 2 servings
Author: Nart


  • Grachon (Thai coconut strainer)



  • In a large skillet with deep sides, fry the panang curry paste over medium heat until fragrant.
  • Pour half of the coconut cream into the pan and bring to a boil.
  • Once the coconut cream is boiling, add the chicken and pea eggplant and cook for about 5 minutes.
  • Add the rest of the coconut cream and coconut milk.
  • Season with ½ teaspoon of sugar. Taste and adjust as needed, but remember Thai panang curry has to be sweet and salty.
  • Add the red chili peppers and torn kaffir lime leaves. Cook for another minute and turn off the heat.
  • Transfer the curry to serving bowls, garnish with finely julienned kaffir lime leaves and serve with rice. Or even better, serve it on a bed of rice!