Easy Chicken Panang Curry (Thai Coconut Curry)
Easy Chicken Panang Curry is a creamy, comforting Thai coconut curry with crispy chicken and vibrant vegetables. After making this many times, I discovered the trick to getting that perfect balance of flavors and textures. The result is a cozy, better-than-takeout meal that’s ready in just 30 minutes. Jump to the recipe card or keep reading for my best tips, like how to prevent the curry from becoming too watery. If you love recipes like this, you’ll also enjoy The Best Steakhouse Style Corn with Blue Cheese Garlic Butter and The Best Oven Baked Western BBQ Cowboy Burger Tacos.
Why This Easy Chicken Panang Curry (Thai Coconut Curry) Is Pure Comfort
- Creamy coconut milk base with a hint of spice
- Crispy chicken and colorful vegetables
- Better than takeout, ready in 30 minutes
- Perfect for meal prepping and freezes well
What You'll Need for Easy Chicken Panang Curry (Thai Coconut Curry)
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 boneless, skinless chicken breasts
- 1 can (14 oz) coconut milk
- 2 tbsp Panang curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 red bell pepper
- 1 green bell pepper
- 1 cup snap peas
- 1 can (14.5 oz) diced tomatoes
- 1 tbsp cornstarch (optional, for thickening)
- Panang curry paste
- Fish sauce
- Brown sugar
- Lime juice
- Salt and pepper to taste
- Optional: Fresh cilantro
- Optional: Green onions
- Optional: Crushed peanuts
- Optional: Lime wedges
📝 Ingredient Notes
- Panang curry paste: Adjust to taste for spiciness. Find it in Asian grocery stores or online.
🛒 Tools & Equipment I Recommend
- Immersion blender — Easily blend the curry without a separate blender. Pays for itself vs takeout. → See on Amazon
- Non-stick skillet — Prevents the chicken from sticking and ensures even cooking. A must-have for curries. → See on Amazon
How to Make Easy Chicken Panang Curry (Thai Coconut Curry)
- Step 1: Cut chicken into bite-sized pieces and season with salt and pepper. Cook in a large skillet over medium-high heat until crispy, about 5 minutes. Remove from skillet and set aside.
- Step 2: In the same skillet, add bell peppers and snap peas. Cook until tender-crisp, about 3 minutes. Stir in Panang curry paste and cook for 1 minute.
- Step 3: Stir in coconut milk, diced tomatoes (with juice), fish sauce, brown sugar, and lime juice. Bring to a simmer. If the curry is too watery, mix cornstarch with 1 tbsp water and stir it in.
- Step 4: Return chicken to the skillet and simmer for 5-10 minutes, until the chicken is cooked through and the flavors have melded. Taste and adjust seasoning if needed.
- Step 5: Serve over steamed rice and garnish with fresh cilantro, green onions, crushed peanuts, and lime wedges. Enjoy your Easy Chicken Panang Curry!
Cook's Tips for Perfect Easy Chicken Panang Curry (Thai Coconut Curry)
- Common mistake and fix: Adding too much water or coconut milk can make the curry too watery. To fix, mix 1 tbsp cornstarch with 1 tbsp water and stir it into the curry. Simmer until thickened.
- Pro tip: For extra flavor, marinate the chicken in the curry paste for 30 minutes before cooking.
- Pro tip: Make ahead and freeze individual portions for easy meal prepping. Thaw overnight in the fridge and reheat on the stovetop.
Storing & Reheating Easy Chicken Panang Curry (Thai Coconut Curry)
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: The curry can be made up to 2 days ahead. Store in the fridge and reheat on the stovetop.
Freezing Easy Chicken Panang Curry (Thai Coconut Curry)
Freeze individual portions for up to 3 months. Thaw overnight in the fridge.
How to Reheat Without Drying It Out
Oven: Reheat on the stovetop over medium heat until warmed through. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a richer curry, use full-fat coconut milk instead of light.
- Best substitution: Use chicken thighs instead of breasts for more tender, flavorful meat.
- Make-ahead: The curry can be made up to 2 days ahead. Store in the fridge and reheat on the stovetop.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If the curry is too spicy, add more coconut milk or a squeeze of lime to balance the flavors.
Want to level up this recipe?
High-quality curry paste — Using authentic Panang curry paste is key to the best flavor. This one is my favorite and pays for itself vs takeout. → Check price on Amazon
Easy Chicken Panang Curry (Thai Coconut Curry)
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 1 can (14 oz) coconut milk
- 2 tbsp Panang curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 red bell pepper
- 1 green bell pepper
- 1 cup snap peas
- 1 can (14.5 oz) diced tomatoes
- 1 tbsp cornstarch (optional, for thickening)
Seasonings
- Panang curry paste
- Fish sauce
- Brown sugar
- Lime juice
- Salt and pepper to taste
Optional Toppings
- Fresh cilantro
- Green onions
- Crushed peanuts
- Lime wedges
Instructions
- Step 1: Cut chicken into bite-sized pieces and season with salt and pepper. Cook in a large skillet over medium-high heat until crispy, about 5 minutes. Remove from skillet and set aside.
- Step 2: In the same skillet, add bell peppers and snap peas. Cook until tender-crisp, about 3 minutes. Stir in Panang curry paste and cook for 1 minute.
- Step 3: Stir in coconut milk, diced tomatoes (with juice), fish sauce, brown sugar, and lime juice. Bring to a simmer. If the curry is too watery, mix cornstarch with 1 tbsp water and stir it in.
- Step 4: Return chicken to the skillet and simmer for 5-10 minutes, until the chicken is cooked through and the flavors have melded. Taste and adjust seasoning if needed.
- Step 5: Serve over steamed rice and garnish with fresh cilantro, green onions, crushed peanuts, and lime wedges. Enjoy your Easy Chicken Panang Curry!
Notes
- Chef tip: For a richer curry, use full-fat coconut milk instead of light.
- Best substitution: Use chicken thighs instead of breasts for more tender, flavorful meat.
- Make-ahead: The curry can be made up to 2 days ahead. Store in the fridge and reheat on the stovetop.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If the curry is too spicy, add more coconut milk or a squeeze of lime to balance the flavors.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge.
- Oven reheat: Reheat on the stovetop over medium heat until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
- Make ahead: The curry can be made up to 2 days ahead. Store in the fridge and reheat on the stovetop.
Nutrition Per Serving
- Calories: 370
- Protein: 28g
- Fat: 22g
- Carbs: 16g
- Fiber: 3g
- Sugar: 6g
- Sodium: 1200mg
- Cholesterol: 70mg
- Sat. Fat: 14g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Chicken Panang Curry (Thai Coconut Curry) FAQs
Yes, the curry can be made up to 2 days ahead. Store in the fridge and reheat on the stovetop.
Adding too much water or coconut milk can make the curry too watery. To fix, mix 1 tbsp cornstarch with 1 tbsp water and stir it into the curry. Simmer until thickened.
Yes, freeze individual portions for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
Serve over steamed rice with a side of The Best Steakhouse Style Corn with Blue Cheese Garlic Butter or The Best Oven Baked Western BBQ Cowboy Burger Tacos.
Yes, combine all ingredients except chicken in the slow cooker. Cook on low for 6-8 hours. Add chicken in the last hour of cooking.
A Warm Final Note
I can’t wait for you to try Easy Chicken Panang Curry (Thai Coconut Curry) and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
