Chicken Panang Curry
Chicken Panang curry is one of those dishes that feels like a hug but also lowkey flexes on takeout. Rich coconut sauce. Nutty depth. Gentle heat. Chicken that stays juicy. Potatoes that actually pull their weight.
This is the kind of curry you make when you want something comforting but still layered and intentional. Not fiery. Not watery. Just deeply savory, fragrant, and clingy in the best way.
This curry starts with my homemade Panang curry paste, which gives the sauce its signature nutty depth and fragrance. So homemade if you’re feeling ambitious. Store-bought if it’s one of those days. But I will say… when you use a good paste, everything else falls into place.
The potatoes are the secret weapon… and the paste
I used to throw potatoes straight into curry and call it a day. And yeah, it worked. But it wasn’t great.
It’s a game-changer once I start pan-frying the potatoes. That quick fry gives the potatoes a little crust, so when they go back into the curry, they don’t just melt into the sauce like emotional potato soup. They hold their shape. They soak up flavor without disappearing.
Is it an extra step? Yes.
Is it worth it? Also yes.
I used homemade panang curry paste in this recipe and it completely transforms the dish. The flavor is deeper, richer, and so much more aromatic. If you haven’t tried making it from scratch yet, trust me, you’re going to love the difference.
🫶 Hui
Taste and Texture
The sauce is thick and velvety, with coconut cream giving it that luxurious mouthfeel. The Panang paste brings warmth and nuttiness, not sharp heat. The chicken thigh stays tender and juicy, soaking up all that flavor instead of drying out.
Then there are the potatoes. Golden on the outside, soft on the inside. They don’t dissolve into the curry. They exist in it. Every bite feels intentional.
French beans add freshness and a little snap, kaffir lime leaves perfume the whole pot, and Thai basil finishes things off with that unmistakable floral, slightly peppery aroma.
Not gonna lie, this chicken Panang curry smells like something you’d expect from a restaurant… but you’re standing in your own kitchen.
If this Panang curry chicken is your kind of comfort food, be sure to check out our Lemongrass Chicken Skewers and Tomyum Seafood Pasta for more bold, weeknight-friendly recipes.
Recipe Test Log
- #Test 1: Skipped potato frying — curry turned starchy.
- #Test 2: Added basil too early — lost aroma.
- #Test 3: Pan-fried potatoes + basil at the end = perfect balance.
Takeaway? Texture matters as much as flavor.
Ingredients in Chicken Panang Curry
Here’s what you need to make this Chicken Panang Curry.
- Boneless Chicken Thigh: Juicy, forgiving, and perfect for curries.
Sub: Chicken breast, but watch the cook time. - Panang Curry Paste: This curry starts with our homemade Panang curry paste, which gives the sauce its signature nutty depth and fragrance.
Sub: Store-bought Panang paste. - Potatoes: Add body and comfort to the curry.
Sub: Sweet potatoes or skip if you’re not a potato person. - Chicken Stock: Loosens the sauce while keeping it savory.
Sub: Water with extra seasoning. - Coconut Cream: Rich, thick, and luxurious.
Sub: Full-fat coconut milk (use less stock). - Palm Sugar: Balances the curry with gentle sweetness.
Sub: Brown sugar. - Fish Sauce: Salty umami depth.
Sub: Soy sauce for non-fish option. - French Beans: Fresh crunch and color.
Sub: Bell peppers, carrots, zucchini. - Kaffir Lime Leaves: Bright citrus aroma.
No real substitute — highly recommended. - Thai Basil: Fresh, floral finish.
Sub: Regular basil in a pinch.
How to Make Chicken Panang Curry
Pan-fry the potatoes – MUST!
Heat oil over medium heat and fry the diced potatoes until golden and lightly crisp. Remove and set aside.
Bloom the paste
In the same pot, add the Panang curry paste and stir-fry for 2–3 minutes until deeply fragrant.
Cook the chicken
Add the chicken thigh pieces and stir-fry until no longer pink.
Build the curry
Pour in chicken stock, coconut cream, palm sugar, fish sauce, and salt. Stir well and bring to a gentle boil.
Simmer & veg out
Add the potatoes back in along with French beans and kaffir lime leaves. Cover and simmer for 3–4 minutes.
Finish fresh
Turn off the heat, toss in Thai basil, give it a final stir, and serve.
Substitutions/Variations
| Category | Tips / Suggestions |
|---|---|
| No beans | Use bell peppers, carrots, or zucchini instead |
| Spicier | Add sliced red chilies or chili oil |
| Creamier | Increase coconut cream slightly |
| Lower carb | Skip potatoes and add more veggies |
| Vegetarian | Swap chicken for tofu and fish sauce for soy sauce |
FAQ and Tips
Storage
- Storage: Airtight container in the fridge for up to 3 days.
- Freezing: Freeze up to 1 month.
- Reheat: Gently with a splash of water or stock.
Check out more Asian recipes:
If you make this chicken Panang curry, please tell me what veggies you used. Or tag us so I can admire your curry from afar.
Chicken Panang Curry
Ingredients
- 3 medium potatoes, diced
- 6 Tablespoon homemade Panang curry paste
- 1.4 lbs boneless chicken thigh , cubed
- ⅓ cup cup coconut cream
- 0.1 oz palm sugar
- 1 Tablespoon fish sauce
- ¼ teaspoon salt
- 3.5 oz french bean
- 4 kaffir lime leaves
- 3 sprigs Thai basil
Method
- Heat a splash of oil in a pot over medium heat. Add diced potatoes and pan-fry until golden and slightly crisp. Remove and set aside.3 medium potatoes
- In the same pot, add Panang curry paste. Stir-fry for 2–3 minutes until aromatic.6 Tablespoon homemade Panang curry paste
- Stir fry the paste for 2-3 minutes or until fragrance over medium heat.
- Add chicken thigh chunks and stir-fry until no longer pink.1.4 lbs boneless chicken thigh
- Pour in chicken stock, coconut cream, palm sugar, fish sauce, and salt. Stir well and bring to a gentle boil.⅓ cup cup coconut cream , 0.1 oz palm sugar , 1 Tablespoon fish sauce , ¼ teaspoon salt
- Add the potatoes back into the pot, along with French beans and kaffir lime leaves.3.5 oz french bean , 4 kaffir lime leaves
- Cover and simmer for 3–4 minutes until veggies are tender.
- Turn off the heat, toss in Thai basil, and give it a good stir.3 sprigs Thai basil
- Garnish with sliced red chili for a pop of color and subtle heat and serve with steamed jasmine rice.
