12 Spicy Chicken Panang Curry Delights

Mmm, who’s ready to turn up the heat in the kitchen? Our ’12 Spicy Chicken Panang Curry Delights’ is your ticket to transforming simple ingredients into mouthwatering meals that pack a punch. Perfect for those nights when you crave something bold and comforting, these recipes promise to spice up your dinner routine. Dive in and discover your next favorite dish that’s sure to impress!

Classic Chicken Panang Curry

Just when you thought chicken curry couldn’t get any better, here comes Panang—thick, creamy, and packed with a punch of flavors that’ll have you licking the bowl clean.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup full-fat coconut milk
• 2 tbsp Panang curry paste
• 1 tbsp fish sauce
• 1 tbsp palm sugar, finely grated
• 1/2 cup chicken stock, homemade preferred
• 5 kaffir lime leaves, torn
• 1 red bell pepper, julienned
• 1/4 cup Thai basil leaves
• 2 tbsp roasted peanuts, crushed
• 1 tbsp coconut oil

Instructions

1. Heat coconut oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken pieces in a single layer; sear until golden brown, 3 minutes per side. Remove and set aside.
3. In the same skillet, add Panang curry paste; toast for 30 seconds until fragrant.
4. Pour in coconut milk, stirring constantly to dissolve the paste, about 1 minute.
5. Add fish sauce and palm sugar, stirring until sugar is fully dissolved, 1 minute.
6. Return chicken to the skillet; add chicken stock and kaffir lime leaves. Simmer on low heat for 15 minutes, uncovered.
7. Add red bell pepper; cook for an additional 2 minutes until just tender.
8. Remove from heat; stir in Thai basil leaves.
9. Garnish with crushed peanuts before serving.

Lusciously creamy with a subtle heat, this Panang curry clings to every piece of chicken for maximum flavor. Serve over steamed jasmine rice or with a side of crispy roti for an unforgettable meal.

Spicy Chicken Panang with Coconut Milk

Hit your taste buds with this fiery yet creamy Spicy Chicken Panang—**bold flavors**, **minimal effort**, **maximum wow**.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, sliced into 1-inch strips
• 1 cup full-fat coconut milk
• 2 tbsp Panang curry paste
• 1 tbsp fish sauce
• 1 tbsp palm sugar, finely grated
• 1/2 cup Thai basil leaves, tightly packed
• 1 red bell pepper, julienned
• 2 kaffir lime leaves, thinly sliced
• 1 tbsp grapeseed oil
• 1/4 cup roasted peanuts, roughly crushed

Instructions

1. Heat grapeseed oil in a large wok over **medium-high heat (375°F)** until shimmering.
2. Add chicken strips; sear for **3 minutes per side** until golden but not fully cooked. **Tip:** Don’t overcrowd—work in batches if needed.
3. Push chicken to one side; add curry paste to the empty space. Toast for **30 seconds**, stirring constantly to release aromas.
4. Pour in coconut milk, scraping the bottom to deglaze. Stir to fully incorporate the paste.
5. Add fish sauce and palm sugar; simmer for **5 minutes** until sauce thickens slightly. **Tip:** Taste and adjust sweetness or saltiness now.
6. Fold in bell pepper and kaffir lime leaves; cook for **2 minutes** until peppers are crisp-tender.
7. Remove from heat; stir in Thai basil until just wilted. **Tip:** Basil adds freshness—don’t skip it.
8. Garnish with crushed peanuts before serving.

Velvety coconut milk tames the heat, while peanuts add crunch. Serve over jasmine rice or with roti for a **texture play**.

Chicken Panang Curry with Peanuts

Let’s dive straight into the heart of Thai cuisine with this Chicken Panang Curry that’s packed with bold flavors and a creamy peanut twist.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, sliced into 1-inch strips
• 3 tbsp Panang curry paste
• 1 can (13.5 oz) coconut milk, full-fat
• 1/2 cup chicken stock, low-sodium
• 2 tbsp fish sauce
• 1 tbsp palm sugar, finely grated
• 1/2 cup roasted peanuts, coarsely crushed
• 5 kaffir lime leaves, thinly sliced
• 1 red bell pepper, julienned
• 1 tbsp clarified butter
• 1/4 cup Thai basil leaves

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering.
2. Add chicken strips, searing until golden brown on all sides, about 3 minutes per side. Remove and set aside.
3. In the same skillet, add Panang curry paste, stirring constantly for 1 minute to release aromas.
4. Pour in coconut milk and chicken stock, whisking to combine. Bring to a gentle simmer.
5. Stir in fish sauce and palm sugar until fully dissolved.
6. Return chicken to the skillet, coating well with the sauce. Simmer uncovered for 10 minutes.
7. Add julienned bell pepper and kaffir lime leaves, cooking for an additional 3 minutes until peppers are tender-crisp.
8. Fold in crushed peanuts and Thai basil leaves, reserving some for garnish.
9. Serve hot over steamed jasmine rice, garnished with remaining peanuts and basil.

Bursting with creamy coconut and nutty peanuts, this curry offers a perfect balance of sweet, savory, and spicy. Try serving it in a hollowed-out pineapple for an Instagram-worthy presentation.

Vegetable Chicken Panang Curry

Vibrant flavors collide in this Vegetable Chicken Panang Curry, a dish that’s as bold in taste as it is in color. Ready in under 30 minutes, it’s your weeknight hero.

Ingredients

• 1 lb boneless, skinless chicken thighs, sliced into 1-inch strips
• 1 cup Panang curry paste
• 1 can (13.5 oz) coconut milk, full-fat
• 1 cup chicken stock, low-sodium
• 1 red bell pepper, julienned
• 1 cup bamboo shoots, drained
• 1/2 cup Thai basil leaves
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 2 tbsp vegetable oil
• 1 lime, juiced

Instructions

1. Heat vegetable oil in a large wok over medium-high heat until shimmering, about 1 minute.
2. Add chicken strips, searing until golden brown, 3-4 minutes per side. Remove and set aside.
3. In the same wok, add Panang curry paste, stirring constantly for 1 minute to release aromas.
4. Pour in coconut milk, whisking to combine with the paste until smooth, about 2 minutes.
5. Add chicken stock, fish sauce, and palm sugar, bringing to a gentle simmer for 5 minutes.
6. Return chicken to the wok, adding red bell pepper and bamboo shoots. Simmer for 10 minutes, stirring occasionally.
7. Remove from heat, stirring in Thai basil leaves and lime juice just before serving.

Rich and creamy with a hint of sweetness, this curry boasts tender chicken and crisp vegetables. Serve over jasmine rice for a complete meal that’s as visually stunning as it is delicious.

Chicken Panang Curry with Bamboo Shoots

Make your taste buds dance with this bold, creamy Chicken Panang Curry with Bamboo Shoots. It’s a flavor-packed journey to Thailand in under 30 minutes.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, sliced into 1-inch pieces
• 1 cup Panang curry paste
• 1 can (13.5 oz) coconut milk, full-fat
• 1 cup bamboo shoots, thinly sliced
• 2 tbsp fish sauce
• 1 tbsp palm sugar, finely grated
• 5 kaffir lime leaves, torn
• 1/4 cup Thai basil leaves, loosely packed
• 2 tbsp vegetable oil

Instructions

1. Heat vegetable oil in a large wok over medium-high heat until shimmering, about 1 minute.
2. Add Panang curry paste to the wok. Stir-fry for 2 minutes until fragrant, releasing the oils.
3. Pour in half the coconut milk, stirring constantly to emulsify the curry paste, about 1 minute.
4. Add chicken pieces, ensuring each is coated in the curry. Cook for 5 minutes until the exterior is no longer pink.
5. Incorporate the remaining coconut milk, bamboo shoots, fish sauce, and palm sugar. Stir to combine.
6. Simmer on low heat for 10 minutes, allowing the chicken to cook through and flavors to meld.
7. Tear kaffir lime leaves and add to the curry along with Thai basil leaves. Stir gently to infuse.
8. Remove from heat. Let stand for 2 minutes to thicken slightly.

With its velvety texture and a perfect balance of sweet, spicy, and savory, this curry is a showstopper. Serve it over jasmine rice or with a side of crispy roti for an unforgettable meal.

Slow Cooker Chicken Panang Curry

Unlock the secret to creamy, dreamy Panang curry without the fuss. This slow cooker version **melds** rich flavors effortlessly while you go about your day.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed
• 1 can (13.5 oz) coconut cream, first press
• 3 tbsp Panang curry paste
• 1 tbsp palm sugar, finely grated
• 2 tbsp fish sauce
• 1 cup bamboo shoots, julienned
• 1 red bell pepper, thinly sliced
• 1/4 cup Thai basil leaves, torn
• 1 tbsp lime juice, freshly squeezed
• 1 tbsp peanut oil

Instructions

1. **Heat** peanut oil in a skillet over medium-high heat. Sear chicken thighs for 3 minutes per side until golden. Transfer to slow cooker.
2. **Reduce** heat to medium. In the same skillet, sauté Panang curry paste for 1 minute until fragrant. Stir in coconut cream, palm sugar, and fish sauce. Simmer for 2 minutes, then pour over chicken.
3. **Add** bamboo shoots and red bell pepper to the slow cooker. Stir gently to combine.
4. **Cover** and cook on low for 6 hours or high for 3 hours, until chicken is tender.
5. **Stir** in Thai basil and lime juice just before serving. Let stand for 5 minutes to allow flavors to meld.

This curry **boasts** a velvety texture with a perfect balance of sweet, salty, and spicy. Serve over jasmine rice with a sprinkle of crushed peanuts for an extra crunch.

Chicken Panang Curry with Bell Peppers

Unleash a burst of Thai flavors with this Chicken Panang Curry, where creamy coconut milk meets spicy curry paste, all hugged by crisp bell peppers.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup full-fat coconut milk
• 2 tbsp Panang curry paste
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• 1/4 cup Thai basil leaves
• 1 tbsp grapeseed oil
• 1/2 cup chicken stock

Instructions

1. Heat grapeseed oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken pieces in a single layer; sear until golden brown, 3 minutes per side. Remove and set aside.
3. In the same skillet, add Panang curry paste; toast for 30 seconds until fragrant.
4. Pour in coconut milk, stirring constantly to blend with the paste, 1 minute.
5. Add chicken stock, fish sauce, and palm sugar; bring to a simmer, 2 minutes.
6. Return chicken to the skillet; reduce heat to medium. Simmer uncovered for 10 minutes, stirring occasionally.
7. Add sliced bell peppers; cook until just tender, 3 minutes. Tip: For crunchier peppers, add them in the last minute.
8. Stir in Thai basil leaves; remove from heat. Tip: Tearing the basil releases more aroma.
9. Let rest for 2 minutes before serving to allow flavors to meld. Tip: The curry thickens slightly upon standing.

Dive into this curry’s velvety texture, where the heat of the curry paste balances the sweetness of coconut milk. Serve over jasmine rice or with a side of crispy roti for contrasting textures.

Easy Chicken Panang Curry for Beginners

Kick off your weeknight dinner with a bang—this Easy Chicken Panang Curry is your ticket to flavor town without the fuss. Bold spices, creamy coconut, and tender chicken come together in under 30 minutes.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, sliced into 1-inch strips
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp Panang curry paste
• 1 tbsp coconut sugar
• 1 tbsp fish sauce
• 1 red bell pepper, thinly sliced
• 1/2 cup fresh Thai basil leaves
• 1 tbsp coconut oil
• 1 lime, juiced

Instructions

1. Heat coconut oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken strips to the skillet, searing until golden brown on all sides, approximately 4 minutes per side. Tip: Don’t overcrowd the pan to ensure a proper sear.
3. Stir in Panang curry paste, coating the chicken evenly, and cook for 1 minute to bloom the spices.
4. Pour in coconut milk, stirring to combine, then bring to a gentle simmer.
5. Add coconut sugar and fish sauce, stirring until fully dissolved.
6. Incorporate red bell pepper slices, simmering for 5 minutes until just tender. Tip: Keep the peppers crisp for a refreshing crunch.
7. Remove from heat, then stir in Thai basil leaves and lime juice. Tip: Adding lime juice off the heat preserves its bright acidity.

Get ready to dive into a creamy, aromatic curry with layers of sweet, spicy, and umami flavors. Serve over steamed jasmine rice or with a side of crispy roti for an unforgettable meal.

Chicken Panang Curry with Sweet Potatoes

Here’s how to whip up a Chicken Panang Curry with Sweet Potatoes that’ll knock your socks off. Heat, spice, and everything nice—this dish is a flavor bomb waiting to explode in your mouth.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 cups sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 can (13.5 oz) coconut milk, full-fat
• 2 tbsp Panang curry paste
• 1 tbsp fish sauce
• 1 tbsp palm sugar, finely grated
• 1/2 cup chicken stock, low-sodium
• 1/4 cup Thai basil leaves, roughly torn
• 1 tbsp clarified butter
• 1 red bell pepper, thinly sliced
• 1 lime, juiced

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken thighs, searing until golden brown on all sides, approximately 4 minutes per side. Remove and set aside.
3. In the same skillet, add sweet potatoes and red bell pepper, sautéing until slightly softened, about 3 minutes.
4. Stir in Panang curry paste, coating the vegetables evenly, and cook for 1 minute to release the aromas.
5. Pour in coconut milk, chicken stock, fish sauce, and palm sugar, stirring to combine. Bring to a gentle simmer.
6. Return chicken to the skillet, reducing heat to medium-low. Cover and simmer for 15 minutes, or until chicken is cooked through and sweet potatoes are tender.
7. Remove from heat, stir in Thai basil and lime juice. Let stand for 2 minutes to allow flavors to meld.

Perfectly balanced with a creamy texture and a kick of heat, this curry pairs wonderfully with jasmine rice or quinoa for a hearty meal. Garnish with extra basil and a lime wedge for that Instagram-worthy finish.

Authentic Thai Chicken Panang Curry

Sizzle up your weeknight dinner with this Authentic Thai Chicken Panang Curry—creamy, spicy, and packed with layers of flavor that’ll transport you straight to the streets of Bangkok.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tbsp Panang curry paste
• 1 can (13.5 oz) coconut milk, full-fat
• 1 cup chicken stock, low-sodium
• 2 tbsp fish sauce
• 1 tbsp palm sugar, finely grated
• 1 red bell pepper, thinly sliced
• 1/2 cup Thai basil leaves, loosely packed
• 2 kaffir lime leaves, thinly sliced
• 1 tbsp peanut oil

Instructions

1. Heat peanut oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken thighs and sear until golden brown on all sides, approximately 4 minutes per side. Remove and set aside.
3. In the same skillet, add Panang curry paste and sauté for 1 minute until fragrant.
4. Pour in coconut milk and chicken stock, stirring to combine. Bring to a gentle simmer.
5. Return chicken to the skillet, along with fish sauce and palm sugar. Stir well.
6. Add red bell pepper and kaffir lime leaves. Simmer uncovered for 15 minutes, stirring occasionally.
7. Fold in Thai basil leaves just before serving, allowing them to wilt slightly.

Finish with a curry that’s luxuriously creamy, with a perfect balance of sweet, salty, and spicy. Serve over jasmine rice or with a side of crispy roti for an extra indulgent touch.

Chicken Panang Curry with Lime Leaves

Whip up a storm in your kitchen with this Chicken Panang Curry that’s bursting with bold flavors and aromatic lime leaves. It’s the perfect dish to spice up your dinner routine.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp clarified butter
• 3 tbsp Panang curry paste
• 1 can (13.5 oz) coconut milk, full-fat
• 1 cup chicken stock, homemade preferred
• 6 kaffir lime leaves, torn
• 1 tbsp palm sugar
• 2 tbsp fish sauce
• 1 red bell pepper, thinly sliced
• 1/4 cup Thai basil leaves
• 1 tbsp lime juice, freshly squeezed

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering.
2. Add chicken pieces, searing until golden brown on all sides, about 5 minutes. Remove and set aside.
3. In the same skillet, add Panang curry paste, stirring constantly for 1 minute to release aromas.
4. Pour in coconut milk and chicken stock, whisking to combine. Bring to a gentle simmer.
5. Return chicken to the skillet, adding torn lime leaves, palm sugar, and fish sauce. Simmer uncovered for 15 minutes.
6. Add sliced red bell pepper, cooking for an additional 5 minutes until just tender.
7. Stir in Thai basil leaves and lime juice, cooking for 1 minute more. Remove from heat.

Marvel at the creamy texture and complex flavors of this curry, with the lime leaves adding a citrusy punch. Serve over jasmine rice or with a side of crispy roti for an unforgettable meal.

Chicken Panang Curry with Eggplant

Kick off your culinary adventure with this Chicken Panang Curry with Eggplant—bold flavors, creamy texture, and a hint of heat that’ll transport your taste buds straight to Thailand.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 cups coconut milk, full-fat
• 3 tbsp Panang curry paste
• 1 large eggplant, diced into 1-inch cubes
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• 10 kaffir lime leaves, torn
• 1 red bell pepper, thinly sliced
• 1/4 cup Thai basil leaves
• 2 tbsp grapeseed oil

Instructions

1. Heat grapeseed oil in a large wok over medium-high heat until shimmering, about 1 minute.
2. Add chicken thighs, searing until golden brown on all sides, approximately 4 minutes per side. Remove and set aside.
3. In the same wok, add Panang curry paste, stirring constantly for 30 seconds to release aromas.
4. Pour in coconut milk, whisking to combine with the curry paste until smooth, about 1 minute.
5. Return chicken to the wok, adding eggplant, fish sauce, and palm sugar. Simmer uncovered for 15 minutes, stirring occasionally.
6. Add kaffir lime leaves and red bell pepper, cooking for an additional 5 minutes until vegetables are tender.
7. Garnish with Thai basil leaves, removing from heat immediately to preserve their vibrant color.

Yield a dish where the eggplant melts into the curry, creating a lush backdrop for the tender chicken. Serve over jasmine rice or with a side of crispy roti for an unforgettable meal.

Conclusion

Mastering the art of Spicy Chicken Panang Curry is now at your fingertips with these 12 delightful recipes! Whether you’re craving something creamy, spicy, or packed with veggies, there’s a dish here to satisfy every palate. Don’t just take our word for it—try them out, leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!