Easy Weeknight Chicken Panang Curry Recipe

Introduction

This Easy Weeknight Chicken Panang Curry brings the rich, fragrant flavors of Thai cuisine straight to your kitchen with minimal effort. Perfect for a cozy dinner, it combines tender chicken with creamy coconut and a blend of aromatic spices for a comforting meal.

Ingredients

• 1 tbsp blanched peanuts
• 1/2 jar Marion’s Kitchen Thai Red Curry Paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp vegetable oil
• 500g (1 lb) chicken thigh fillets, thinly sliced
• ¾ cup coconut milk
• 1½ tbsp fish sauce, or to taste
• 1½ tbsp finely shaved palm sugar, or to taste
• 2 tbsp coconut cream
• Finely sliced makrut lime leaves, to serve
• Sliced fresh red chilli, to serve

Instructions

1. Step 1: Heat a small frying pan over medium-high heat and add the peanuts. Toast them until lightly golden, being careful not to burn. Transfer the toasted peanuts to a mortar and use a pestle to grind them into a fine powder.
2. Step 2: Move the ground peanuts to a small bowl. Add the Thai red curry paste, ground cumin, and ground coriander. Stir well to combine all the ingredients into a smooth mixture.
3. Step 3: In a large pan, heat the vegetable oil over medium heat. Add the curry paste mixture and cook, stirring constantly for about 2 minutes. Add the sliced chicken and stir-fry until it starts to color on the edges. Pour in the coconut milk, cover the pan, reduce the heat to low, and let it simmer gently for 30 minutes.
4. Step 4: Taste the curry and adjust the seasoning by adding fish sauce and palm sugar as desired. Once balanced, transfer the curry to a serving plate. Drizzle with coconut cream and garnish with finely sliced makrut lime leaves and fresh red chilli slices before serving.

Tips & Variations

• For a richer flavor, use full-fat coconut milk and fresh lime leaves. You can substitute chicken with tofu or vegetables for a vegetarian version.
• If you like it spicier, add more fresh red chilli or a dash of chilli powder while cooking.
• Roasting the peanuts yourself enhances the curry’s depth but pre-ground peanuts can be used as a time saver.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, stirring occasionally to prevent the coconut milk from separating. For longer storage, freeze the curry for up to 1 month and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thigh fillets?

Yes, chicken breast can be used but it may become drier with prolonged cooking. Keep an eye during simmering to avoid overcooking.

What can I substitute if I don’t have makrut lime leaves?

If makrut lime leaves aren’t available, you can use a little lime zest or fresh basil leaves for a slightly different but pleasant aromatic touch.

Easy Weeknight Chicken Panang Curry Recipe

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★★★★★

4.7 from 77 reviews

This Easy Weeknight Chicken Panang Curry is a flavorful Thai-inspired dish featuring tender chicken thigh fillets simmered in a rich, creamy coconut curry sauce infused with roasted peanuts, aromatic spices, and traditional red curry paste. Ready in just over 40 minutes, it’s a perfect comforting meal for busy evenings with a balance of sweet, savory, and mildly spicy flavors.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

For the Curry Paste Mixture

• 1 tbsp blanched peanuts
• 1/2 jar (about 100g) Marion’s Kitchen Thai Red Curry Paste
• 1 tsp ground cumin
• 1 tsp ground coriander

For the Curry

• 2 tbsp vegetable oil
• 500g (1 lb) chicken thigh fillets, thinly sliced
• ¾ cup (180 ml) coconut milk
• 1½ tbsp fish sauce, or to taste
• 1½ tbsp finely shaved palm sugar, or to taste
• 2 tbsp coconut cream
• Finely sliced makrut lime leaves, to serve
• Sliced fresh red chilli, to serve

Instructions

1. Toast and Grind Peanuts: Heat a small frying pan over medium-high heat and add the blanched peanuts. Toast them until they turn lightly golden, making sure not to burn them. Immediately transfer the toasted peanuts to a mortar and use a pestle to grind them into a fine powder.
2. Mix the Spice Paste: Transfer the ground peanuts to a small bowl. Add the Thai red curry paste, ground cumin, and ground coriander. Stir well to combine all the ingredients thoroughly into a fragrant spice mixture.
3. Cook the Curry Base: Heat vegetable oil in a large pan over medium heat. Add the prepared curry paste mixture and cook while stirring continuously for about 2 minutes until the spices release their aroma. Then add the thinly sliced chicken thigh fillets and stir-fry until the chicken pieces start to brown.
4. Simmer the Curry: Pour in the coconut milk and stir to combine. Cover the pan, reduce the heat to low, and let the curry simmer gently for 30 minutes to allow flavors to meld and the chicken to become tender.
5. Season and Finish: Taste the curry and add fish sauce and palm sugar gradually, adjusting to your desired balance of salty and sweet. Transfer the curry to a serving plate. Drizzle with coconut cream over the top and garnish with finely sliced makrut lime leaves and slices of fresh red chili for a hint of heat and aroma.

Notes

• Use blanched peanuts to avoid skins that can alter the texture and color.
• Adjust fish sauce and palm sugar to taste for balanced seasoning.
• If makrut lime leaves are unavailable, kaffir lime leaves can be substituted.
• Serve the curry with steamed jasmine rice or rice noodles to complete the meal.
• To make it spicier, add more sliced fresh red chili or a pinch of chili flakes during cooking.

Keywords: Chicken Panang Curry, Thai Red Curry, Easy Chicken Curry, Weeknight Dinner, Coconut Curry, Spicy Thai Curry