Description
Best Ever Thai Panang Curry is the kind of easy dinner that feels restaurant-worthy but comes together right in your own kitchen. This creamy Thai curry is rich with coconut milk, bold Panang curry paste, tender chicken, crisp vegetables, and fresh basil, all served over fluffy jasmine rice. It is a perfect choice for a quick breakfast prep idea for leftovers, an easy recipe for busy nights, dinner ideas for the family, and comforting food ideas when you want something warm, flavorful, and satisfying without a complicated process.
Ingredients
1 lb boneless skinless chicken breast, cut into bite-sized pieces
1 tablespoon vegetable oil
3 tablespoons Panang curry paste
1 can (13.5 oz) full-fat coconut milk
1/2 cup chicken broth
1 small onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup green beans, trimmed
3 cloves garlic, minced
1 tablespoon fish sauce
2 teaspoons brown sugar
1 tablespoon lime juice
1/2 cup fresh basil leaves
3 cups cooked jasmine rice
Instructions
1. Heat the vegetable oil in a large deep skillet over medium-high heat. Add the chicken pieces and cook for 4 to 5 minutes until lightly golden and mostly cooked through, then transfer to a plate.
2. Reduce the heat to medium and add the Panang curry paste to the skillet. Stir for 30 to 60 seconds until fragrant.
3. Pour in the coconut milk and chicken broth, whisking until the curry paste blends into a smooth sauce.
4. Stir in the garlic, fish sauce, and brown sugar, then simmer for 2 minutes.
5. Add the onion, red bell pepper, yellow bell pepper, and green beans. Simmer for 4 to 5 minutes until the vegetables begin to soften.
6. Return the chicken to the skillet and cook for another 4 to 6 minutes until the chicken is fully cooked and the sauce thickens slightly.
7. Stir in the lime juice and fresh basil leaves just before serving.
8. Spoon the curry over warm jasmine rice and serve immediately.
Notes
For the richest flavor, use full-fat coconut milk so the sauce stays silky and thick.
Add the basil and lime juice at the very end to keep the curry tasting fresh and bright.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 515
- Sugar: 8g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 68mg
Keywords: thai panang curry, best ever thai panang curry, easy dinner, chicken curry, coconut curry, jasmine rice, dinner ideas, easy recipe, food ideas, thai chicken curry