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Spoonful of chicken Panang curry over jasmine rice, featuring creamy coconut curry, juicy chicken, long beans, and red chili slices.

Chicken Panang Curry

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
This Chicken Panang Curry combines tender chicken thighs, golden pan-fried potatoes, and crisp French beans in a rich, nutty, and mildly spiced Panang curry sauce. Infused with coconut cream, kaffir lime, and Thai basil, this comforting curry is perfect over steamed jasmine rice and even better the next day.
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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
 

  1. 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
  2. In the same pot, add Panang curry paste. Stir-fry for 2–3 minutes until aromatic.
    6 Tablespoon homemade Panang curry paste
  3. Stir fry the paste for 2-3 minutes or until fragrance over medium heat.
  4. Add chicken thigh chunks and stir-fry until no longer pink.
    1.4 lbs boneless chicken thigh
  5. 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
  6. Add the potatoes back into the pot, along with French beans and kaffir lime leaves.
    3.5 oz french bean , 4 kaffir lime leaves
  7. Cover and simmer for 3–4 minutes until veggies are tender.
  8. Turn off the heat, toss in Thai basil, and give it a good stir.
    3 sprigs Thai basil
  9. Garnish with sliced red chili for a pop of color and subtle heat and serve with steamed jasmine rice.

Notes

Storage: 
Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze in airtight containers for up to one month. Thaw overnight and reheat with a splash of water or stock to loosen the sauce.