Description
Best Ever Thai Panang Curry is a rich, creamy, and deeply flavorful easy dinner that turns simple ingredients into a restaurant-style meal at home. Tender chicken simmers in a velvety coconut curry sauce with bell peppers, green beans, lime, and fresh basil, making it one of those comforting dinner ideas you will want on repeat. It is an easy recipe for busy nights, a satisfying food idea for family meals, and a delicious option when you want bold homemade flavor without a complicated cooking process.
Ingredients
1 tablespoon oil
1 pound chicken breast, cut into bite-sized pieces
1 small onion, thinly sliced
3 cloves garlic, minced
3 tablespoons Panang curry paste
1 can full-fat coconut milk, 13.5 ounces
1 tablespoon fish sauce
2 teaspoons brown sugar
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup green beans, trimmed
1 tablespoon lime juice
1/4 cup fresh basil leaves
3 cups cooked jasmine rice
Instructions
1. Heat the oil in a large skillet or deep pan over medium heat.
2. Add the sliced onion and cook for 2 to 3 minutes until it begins to soften.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the Panang curry paste and stir for 1 minute to bloom the flavors.
5. Pour in the coconut milk and stir until the curry paste is fully blended into the sauce.
6. Add the fish sauce and brown sugar, then bring the sauce to a gentle simmer.
7. Add the chicken pieces and cook for 6 to 8 minutes, stirring occasionally, until nearly cooked through.
8. Stir in the red bell pepper, yellow bell pepper, and green beans.
9. Cook for another 4 to 5 minutes until the vegetables are tender-crisp and the chicken is fully cooked.
10. Stir in the lime juice and fresh basil leaves.
11. Serve hot over cooked jasmine rice.
Notes
Use full-fat coconut milk for the creamiest and most flavorful sauce.
Taste before serving and adjust with extra lime juice, fish sauce, or a pinch of sugar for balance.
Do not overcook the vegetables so they keep their color and a slight bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 31 g
- Saturated Fat: 20 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 70 mg
Keywords: best ever thai panang curry, thai panang curry, easy dinner, dinner ideas, easy recipe, food ideas, coconut curry chicken, homemade thai curry