What is Panang curry made of?

Typically, an authentic Thai store-bought Panang curry paste is made of dried red chilies, garlic, lemongrass, shallots, salt, galangal, makrut lime peel, shrimp paste, coriander seeds, dried cumin, and dried cardamom. Some Panang curry pastes may also have fish sauce.

Is Panang chicken curry hot?

Generally speaking, Thai Panang chicken curry is only slightly spicy. Thai red and green curry are spicier than Panang curry. The spice level of the curry will depend on the brand of the curry paste, and the amount of curry paste, coconut milk, and coconut cream that you are using. Mae Ploy and Nittaya brand curry pastes are spicier than others (and authentic tasting), but Maesri brand Panang curry paste is milder yet still has the same authentic flavors. I typically use four tablespoons of Panang curry paste to get the right level of heat and flavor for me. You may find that two tablespoons might be ample for you.

What meat is best with Panang curry?

Chicken, pork, and shrimp/prawns taste fantastic in Panang curry. But you could also use sliced beef or lamb, or any other seafood and shellfish that you like.

Where to buy Panang curry paste?

You can buy Panang curry paste at an Asian supermarket, Thai groceries store, or online.

Is Panang curry gluten-free?

Generally speaking, Panang curry is gluten-free. However, it’s best to double check the ingredients for the Panang curry paste and fish sauce you’re using to verify that they are gluten-free.

How long will it keep?

It’ll keep for 5-7 days in a sealed airtight container in the refrigerator, which makes it perfect for meal prep ! However, for best flavor and freshness, I recommend consuming it within five days tops.

Thai Panang Chicken Curry (Easy Weeknight Recipe!)

Name: Thai Panang Chicken Curry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: Thai
Ingredients: 500 grams / 1.1 pounds Chicken Thighs, boneless, skinless – cleaned and pat-dried, excess fat trimmed, and cut into bite-sized pieces; 6 Asian Red Shallots – peeled and halved, thinly sliced; 6 Garlic cloves – finely minced; 2–20 Red Chilies (Bird’s Eye preferred, but any small hot red chilies will work), to taste – finely chopped; 6-15 Green Chilies (Bird’s Eye preferred, but any small hot green chilies will work) to taste – finely chopped; 2–15 Prik Kee Nu Green Chilies (optional), to taste – finely chopped; 2 Large Red Chilies – thinly sliced at an angle; 1 small Red Bell Pepper – thinly sliced; 6 pieces Baby Corn – sliced in half lengthwise; ½ disc (25 grams) Coconut Sugar, to taste – shaved with a knife (substitute with palm sugar, or 1 tablespoon granulated coconut or light brown sugar if unavailable); 8-10 Makrut Lime Leaves – destemmed and very finely minced; ½ cup Thai Sweet Basil Leaves; 2 TBLS Canola Oil (or any neutral flavored cooking oil); 1 TBLS Chili Oil (optional – omit if less heat is desired); 2-4 TBLS Thai Panang Curry Paste (I use Nittaya brand, but Mae Ploy or Maesri are excellent too); 500ml / 17 ounces Coconut Milk; ½ cup water; 130ml (about ½ cup) Coconut Cream (reserve 20ml for garnish); 2 TBLS smooth (Creamy) Peanut Butter (I use Skippy’s); 4 TBLS Fish Sauce; 1-2 TSP Thai Chili Powder (optional), to taste; To Serve: Reserved coconut cream, finely sliced mild large red chili, finely sliced makrut lime leaves, steamed rice

Thai Panang Chicken Curry

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A classic Thai Panang Chicken Curry that’s full of creamy, spicy and nutty flavors! It’s easy to make in one wok, ready in just 40 minutes, and irresistibly delicious with steamed rice!

Author: Lavina
Prep Time: 20
Cook Time: 15
Total Time: 35 minutes
Yield: 6 1x
Category: Dinner
Method: Simmer
Cuisine: Thai

Ingredients

Scale

500 grams / 1.1 pounds Chicken Thighs, boneless, skinless – cleaned and pat-dried, excess fat trimmed, and cut into bite-sized pieces
6 Asian Red Shallots – peeled and halved, thinly sliced
6 Garlic cloves – finely minced
2–20 Red Chilies (Bird’s Eye preferred, but any small hot red chilies will work), to taste – finely chopped
6–15 Green Chilies (Bird’s Eye preferred, but any small hot green chilies will work) to taste – finely chopped
2–15 Prik Kee Nu Green Chilies (optional), to taste – finely chopped
2 Large Red Chilies – thinly sliced at an angle
1 small Red Bell Pepper – thinly sliced
6 pieces Baby Corn – sliced in half lengthwise
½ disc (25 grams) Coconut Sugar, to taste – shaved with a knife (substitute with palm sugar, or 1 tablespoon granulated coconut or light brown sugar if unavailable)
8–10 Makrut Lime Leaves – destemmed and very finely minced
½ cup Thai Sweet Basil Leaves
2 TBLS Canola Oil (or any neutral flavored cooking oil)
1 TBLS Chili Oil (optional – omit if less heat is desired)
2–4 TBLS Thai Panang Curry Paste (I use Nittaya brand, but Mae Ploy or Maesri are excellent too)
500ml / 17 ounces Coconut Milk
½ cup water
130ml (about ½ cup) Coconut Cream (reserve 20ml for garnish)
2 TBLS smooth (Creamy) Peanut Butter (I use Skippy’s)
4 TBLS Fish Sauce
1–2 TSP Thai Chili Powder (optional), to taste
To Serve: Reserved coconut cream, finely sliced mild large red chili, finely sliced makrut lime leaves, steamed rice

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Instructions

Prep:

Prepare the ingredients: Clean and trim off the excess fat from the chicken thighs, then cut into bite-sized pieces. Chop/slice the shallots, garlic, red and green Bird’s Eye chilies, Prik Kee Nu green chilies, large red chilies, red bell pepper, and baby corn as indicated in the ‘Ingredients’ section. Finely shave the coconut sugar with a knife, destem and mince the makrut lime leaves into a powder, and wash and pat-dry the Thai Sweet Basil Leaves.

For the Thai Panang Chicken Curry:

Sauté aromatics: Heat the canola oil and chili oil in a large wok or deep skillet over medium heat. Once hot, add the shallots and garlic and sauté for 1 minute until fragrant. Add the red and green Bird’s Eye chilies and Prik Kee Nu green chilies. Sauté for 30 seconds to combine.
Add the curry paste & chicken: Add the Panang curry paste and sauté for 1-2 minutes to break it down and combine with everything else. Then add the chicken and red bell pepper. Stir-fry for 2 minutes, until the chicken is no longer pink and everything is evenly coated in the curry paste.
Build the curry: Pour in half of the coconut milk (250ml) and add the finely minced makrut lime leaves. Stir continuously until evenly combined, then simmer for a 30 seconds. Pour in the rest of the coconut milk, the water, and 110ml of the coconut cream. Stir to combine. Add the baby corn and sliced large red chilies, and stir in the peanut butter, coconut sugar, fish sauce, and Thai chili powder until combined well. Simmer uncovered for 5-8 minutes, until the chicken is tender and has cooked through.
Taste and adjust seasonings: Give the curry a stir, then taste and adjust seasonings by stirring in more Panang curry paste, fish sauce, coconut sugar, or Thai chili powder if needed.
Stir through basil: Switch off the heat and stir through the Thai sweet basil leaves.
To Serve: Transfer to a serving dish/bowl. Drizzle the remainder 20ml of coconut cream on top, and garnish with finely sliced red chili and makrut lime leaves if desired. Serve immediately with warm steamed rice.

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Notes

Thai ingredients. Makrut lime leaves, Thai sweet basil, Bird’s Eye and Thai Prik Kee Nu green chilies can be found at Thai grocery stores. You can sometimes find them in Asian supermarkets too.
Chilies. Feel free to adjust the amount of Bird’s Eye and Prik Kee Nu chilies to suit your heat level preference. The Thai Prik Kee Nu green chilies are listed as optional because they are fiery hot, and also because they aren’t always easily available in most places outside of Asia. Feel free to omit them if you can’t find them or prefer to make a milder curry. The large red chili is mild, and similar in flavor to red bell pepper. You can omit it if you prefer, or use more red bell pepper.
Panang curry paste: Panang curry paste is available at Asian supermarkets, Thai grocery stores, and online. Different brands will have varying heat levels. I recommend using 2 tablespoons first, then tasting and stirring in more after simmering in step 3 if needed. Note that some brands add shrimp paste and fish sauce to their curry paste. Double check the ingredients to ensure that the brand you are using is free of these ingredients if you are allergic to seafood/shellfish. Vegetarian Panang curry pastes are available too, and I recommend Maesri brand Panang curry paste for a vegetarian option.
To make this gluten-free: Use a gluten-free Panang curry paste and make sure that the fish sauce you’re using is GF certified.
Storing. Store leftovers in a sealed airtight container for 5-7 days in the refrigerator. Reheat for 2-3 minutes on high in the microwave, stirring once in between, or in a wok or pot over medium heat on the stovetop until hot throughout. I recommend consuming within 5 days for best flavor and texture.
See ‘Variations’ section in post above for more tips and ideas for customizing this Panang curry.