Panang Curry
Panang Curry is a easy Thai recipe that serves 4. 350 calories per serving. Recipe by Derek Chen on YouTube.
Prep: 5 min | Cook: 20 min | Total: 30 min
Cost: $15.99 total, $4.00 per serving
Ingredients
- 500 g Chicken Thighs, Boneless Skinless (trimmed and sliced into bite‑size strips)
- 400 ml Coconut Milk (1 can, full‑fat for richness)
- 2 tbsp Panang Curry Paste (store‑bought Thai brand)
- 2 tbsp Palm Sugar (grated or finely chopped)
- 5 Kaffir Lime Leaves (torn into pieces)
- 1 tbsp Fish Sauce (adjust to taste)
- 2 Red Thai Chilies (thinly sliced for garnish)
- 2 cups Jasmine Rice (cooked, for serving)
Instructions
Prepare Ingredients
Slice the chicken thighs into bite‑size strips and grate the palm sugar. Tear the kaffir lime leaves into pieces and set everything within easy reach.
Time: PT5M
Heat Coconut Milk
Pour the coconut milk into a saucepan over medium heat. Bring to a gentle boil, stirring occasionally, until it thickens and starts to bubble.
Time: PT3M
Temperature: medium heat
Add Curry Paste
Stir in the Panang curry paste until fully incorporated. Reduce heat slightly and let the mixture simmer for about 4 minutes, watching for a bright red oil to surface.
Time: PT4M
Temperature: medium heat
Cook Chicken
Add the sliced chicken to the sauce, stirring to coat. Simmer for 5 minutes, or until the chicken changes color and is nearly cooked through.
Time: PT5M
Temperature: medium heat
Add Coconut Milk & Lime Leaves
Pour the remaining coconut milk into the pan, add the torn kaffir lime leaves, and continue to simmer for another 5 minutes until the chicken is fully cooked and the sauce is fragrant.
Time: PT5M
Temperature: medium heat
Season
Stir in fish sauce and adjust sweetness with additional palm sugar if needed. Mix well and remove from heat.
Time: PT2M
Garnish and Serve
Transfer the curry to a serving bowl, garnish with sliced red chilies and extra kaffir lime leaves. Serve hot over steamed jasmine rice.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 20g
- Carbohydrates
- 30g
- Fat
- 20g
- Fiber
- 2g
Dietary info: Gluten‑Free, Dairy‑Free, Nut‑Free
Allergens: Coconut, Fish
Ingredient Substitutions
- Instead of Chicken Thighs, Boneless Skinless: Chicken Breast, Tofu
- Instead of Coconut Milk: Coconut cream diluted 1:1
- Instead of Panang Curry Paste: Red Thai curry paste
- Instead of Palm Sugar: Brown sugar, Jaggery
- Instead of Kaffir Lime Leaves: Lime zest
- Instead of Fish Sauce: Soy sauce (for veg), Tamari
- Instead of Red Thai Chilies: Jalapeño
- Instead of Jasmine Rice: Basmati rice, Brown rice
Equipment Needed
- Cutting Board
- Chef's Knife
- Saucepan
- Wooden Spoon
- Measuring Spoons
- Measuring Cup
- Serving Bowl
Critical Steps — Do Not Skip
- Ensuring the coconut milk thickens and bubbles before adding paste
- Cooking the curry paste until a bright red oil separates
- Simmering the chicken until fully cooked without over‑boiling
Chef Tips from the Video
- For extra depth, toast the kaffir lime leaves briefly before adding them to the sauce.
- If you prefer a milder heat, remove the seeds from the red chilies before slicing.
Troubleshooting
The sauce is too thin after simmering.
Continue to simmer uncovered for a few more minutes to reduce, or add a teaspoon of coconut cream to thicken.
The curry tastes too salty.
Add a splash of coconut milk or a pinch of extra palm sugar to balance the saltiness.
Chicken is tough or undercooked.
Ensure the chicken pieces are uniformly sized and simmer until they reach an internal temperature of 165°F (74°C).
Storage
Refrigerator: Store leftover curry in an airtight container for up to 3 days.
Freezer: Freeze in a sealed bag for up to 2 months; thaw in refrigerator before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the curry paste mixture and store in the fridge for up to 2 days; add fresh coconut milk and chicken when ready to cook.
- Cook rice ahead of time and reheat in the microwave or steam.
Frequently Asked Questions
What is the cultural significance and history of Thai Panang Curry in Thai cuisine?
Panang curry originates from Central Thailand and is known for its rich, creamy texture and subtle sweet‑spicy flavor. Historically it was a royal court dish, using ground peanuts and coconut milk to create a luxurious sauce that showcased the region’s abundant coconut and spice resources.
What are the traditional regional variations of Panang Curry in Thailand?
In Southern Thailand, Panang often includes ground peanuts and a thicker, sweeter sauce, while Central Thai versions focus more on the aromatic curry paste and kaffir lime leaves. Some regions add a hint of tamarind for extra tanginess.
How is authentic Thai Panang Curry traditionally served in Thailand?
Authentic Panang is typically served hot with steamed jasmine rice or sticky rice, and often accompanied by fresh vegetables like cucumber slices or steamed greens to balance the richness of the coconut‑based sauce.
What occasions or celebrations is Thai Panang Curry traditionally associated with in Thai culture?
Panang curry is a popular dish for family gatherings, festive celebrations such as Songkran (Thai New Year), and temple feasts, where its rich flavor is considered a sign of hospitality and abundance.
How does Thai Panang Curry fit into the broader Thai cuisine tradition?
Panang exemplifies Thai cuisine’s balance of sweet, salty, sour, and spicy elements, using coconut milk for richness, palm sugar for sweetness, fish sauce for umami, and fresh herbs for fragrance, reflecting the harmonious flavor philosophy of Thai cooking.
What are the authentic traditional ingredients for Thai Panang Curry versus acceptable substitutes?
Traditional Panang uses chicken or beef, coconut milk, Panang curry paste (often containing peanuts), palm sugar, fish sauce, and kaffir lime leaves. Substitutes can include tofu for a vegetarian version, brown sugar for palm sugar, and soy sauce for fish sauce, though the flavor profile will shift slightly.
What other Thai dishes pair well with Thai Panang Curry?
Panang pairs beautifully with jasmine rice, Thai cucumber salad (som tum), stir‑fried morning glory, and a light papaya salad (som tam) to provide contrast to the creamy curry.
What makes Thai Panang Curry special or unique in Thai cuisine?
Panang’s signature is its thick, nut‑enhanced sauce and the bright red oil that appears when the curry paste is properly cooked, giving it a glossy finish and a distinct aromatic profile compared to other Thai curries.
What are the most common mistakes to avoid when making Thai Panang Curry?
Common errors include adding the curry paste before the coconut milk thickens, which prevents the oil from separating, overcooking the chicken so it becomes dry, and under‑seasoning the sauce, leaving it bland. Follow the critical steps for best results.
What does the YouTube channel Derek Chen specialize in?
The YouTube channel Derek Chen focuses on fast, approachable Asian-inspired meals that can be prepared in 30 minutes or less, emphasizing authentic flavors with simple, home‑cook friendly techniques.
Last updated: September 1, 2026
