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This quick and easy Thai chicken panang curry recipe has a creamy coconut milk base that combines red curry paste and peanut butter with fresh aromatic herbs and vegetables. It comes together in just 30 minutes for a weeknight-friendly meal that’ll make Thai takeout a thing of the past!
I’m a curry lover of all kinds. The crazy thing is, I really don’t handle super spicy food very well. So if I can handle this recipe, you definitely can. A few years ago when I was in Thailand, I discovered the magic of Thai cuisine. When it comes to Thai cooking, a balanced profile that hits all the flavor notes is key.
In fact, Thailand itself is magical, the landscape, the architecture, the people…
Each Thai dish typically features a harmony between sweet, salty, spicy, sour, and umami flavors. It’s a delicate blend with no one thing completely overpowering the others. Thai curries are like an orchestra in your mouth, with everything blending together, yet remaining subtly distinguishable.
What is Panang Curry?
Even though this recipe is the quick version (we use jarred Thai red curry paste to make our lives easier!), it has that same delicious balance of flavors as authentic panang curry. It features a creamy coconut milk base with spicy depth of flavor from red curry paste. Aromatics like garlic, ginger, and onion add complexity. Fish sauce adds salty umami flavor. Unsweetened creamy peanut butter adds nutty richness and subtle sweetness. A hint of coconut sugar enhances the sweetness. Fresh lime juice and kaffir (aka makrut) lime leaves add tart citrusy flavor and aroma. It really is a symphony!
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Coconut oil – To sear the chicken.
- Boneless, skinless chicken thighs – Alternatively, you can use boneless, skinless chicken breasts. And if chicken isn’t your thing, feel free to swap it out for whatever kind of protein you like (shrimp, beef, tofu, etc.) and adjust the cooking time accordingly.
- Coarse kosher salt – To season the curry. If you’re using fine salt instead of kosher salt, just use less.
- Yellow onion, red bell pepper, garlic, and ginger – For flavor, nutrition, and aroma. Don’t skip the onion, garlic, and ginger, but feel free to swap out the red bell pepper for whatever veggies you like. A few delicious options are green beans, carrots, zucchini, broccoli, and/or mushrooms.
- Thai red curry paste – Look for one with the following ingredients: spices (including red chili pepper), garlic, lemongrass, salt, shallot, coriander root, and kaffir lime.
- Unsweetened full-fat coconut milk – Coconut milk is the rich, creamy base of this curry.
- Unsweetened natural creamy peanut butter – Look for one that only contains dry roasted peanuts and salt.
- Fish sauce – For salty, umami flavor.
- Coconut sugar – For rich sweet flavor. Instead of coconut sugar, you can use light brown sugar or palm sugar. Or use keto-friendly granulated sweetener to lower the carbs.
- Fresh lime juice – We add fresh lime juice at the end for a punch of bright, tangy flavor.
- Kaffir lime leaves – Aromatic kaffir lime leaves add fresh citrusy aroma (TIP: crush the leaves in your hands before adding them to the curry to help release their essential oils). Look for kaffir lime leaves at Asian food markets, or substitute with 1/2 tablespoon fresh lime zest or a few strips of fresh lime peel.
How to Make Panang Curry (The Easy Way!)
Here are step-by-step instructions; to watch me make this, please see the video in the recipe card below.
- Sear the chicken. Add the coconut oil to a medium-large pot over medium-high heat. Once melted, add the chicken and spread it out in an even layer. Add the salt. Cook for 4 to 5 minutes before stirring, and then stir the chicken and cook it for 3 to 4 minutes more.
- Add the aromatics. Make a well in the center of the pot and add the onion and red bell pepper. Cook for 3 minutes, stirring occasionally. Stir in the garlic and ginger and cook 1 minute, stirring frequently. Add the red curry paste and cook 1 minute, stirring frequently.
- Make the sauce and simmer. Add the coconut milk, peanut butter, fish sauce, and coconut sugar. Stir well to fully dissolve the peanut butter. Turn the heat down to medium. Cover the pot and cook 5 minutes, stirring occasionally.
- Finishing touches and serve. Remove from the heat and stir in the lime juice and kaffir lime leaves. Serve with any garnishes you like, along with prepared jasmine rice if desired.
Storage
Cool to room temperature and store in an airtight container in the fridge for up to 4 days.
Tips For the Best Homemade Panang Curry
- Don’t skip the peanut butter! That’s one of the things that sets this curry apart from other curries. It lends depth of flavor with a slight nuttiness and subtle sweetness.
- Give the chicken time to caramelize. Let the chicken cook for about 4 to 5 minutes on the first side before stirring or flipping so that it browns a little.
- If you don’t can’t find kaffir (aka makrut) lime leaves, you can substitute with 1/2 tablespoon fresh lime zest.
- Look for Thai basil at Asian grocery stores. It has a distinct licorice-like basil flavor and it adds a lot to this dish.
Frequently Asked Questions
Thai red curry has more red chilies than panang curry, and so it has a deeper red color and more spicy heat. On the other hand, panang curry has peanut added, which lends a rich nuttiness and subtle sweetness.
Panang curry has a creamy coconut milk-base and a balanced flavor profile with spicy red chilies, aromatics like garlic and ginger, bright citrusy freshness from kaffir lime, and a hint of peanut for nutty flavor and subtle sweetness. Don’t be put off by the red chilies; this dish isn’t overly spicy!
There is a bit of debate as to whether the origin of panang curry is Thailand or Malaysia. It’s said that it takes its name from Penang Island off the west coast of Malaysia, and is a combination of Malaysian, Myanmar, and Indian cuisine.
Absolutely! This recipe has just 7 grams net carbs per serving. Serve it with cauliflower rice to make it a full low carb meal.
PRO TIP: In addition to being low carb and keto, this recipe is also gluten free and paleo! (Serve it with cauliflower rice to keep it paleo and keto-friendly.)
Traditionally, Thai curries are served with jasmine rice. Jasmine rice is more aromatic than regular white rice, and to me it almost has a popcorn-like aroma. It’s fluffy with a slight stickiness when cooked. If you want to keep the carbs down, you can serve Thai curry with cauliflower rice instead.
What is Thai Basil?
Thai basil is notably different than the basil you’d typically get at an Italian restaurant. That’s because Thai basil is quite different from Italian sweet basil. And it’s estimated that there are over 100 different types of basil!
Thai basil is from Southeast Asia and has a more anise (or licorice) aroma and flavor than its Italian counterpart. The main difference in appearance is that Thai basil has a purplish stem and Italian basil has a green stem. You can read more about Thai basil on Allrecipes and Serious Eats.
PRO TIP: Look for Thai basil at Asian grocery stores. It’s usually quite reasonably priced!
More Thai Recipes to Try
- Thai Noodles Recipe with Vegetables and Chicken (Soy Sauce Noodles)
- Coconut Thai Fish Curry
- Cashew Chicken Skillet
- Authentic Thai Green Curry with Chicken
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Thai Chicken Panang Curry Recipe
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Ingredients
- 2 tablespoons coconut oil
- 2 pounds boneless skinless chicken thighs (trimmed of excess fat and sliced into bite-sized pieces)
- 3/4 teaspoon coarse kosher salt
- 1 medium yellow onion (chopped)
- 1 medium red bell pepper (chopped)
- 5 large cloves garlic (crushed)
- 1 inch piece fresh ginger (peeled and grated)
- 4 ounce jar Thai red curry paste
- 13.66 ounces canned full-fat unsweetened coconut milk
- 2 tablespoons unsweetened natural creamy peanut butter
- 2 teaspoons fish sauce
- 2 teaspoons coconut sugar
- 1 tablespoon fresh lime juice
- 6 kaffir lime leaves (tough center stem removed and leaves lightly crushed in your hands)
For Garnish:
- Red chili pepper (thinly sliced)
- Thai basil leaves
- Lime wedges
For Serving:
- Prepared jasmine rice (optional)
Instructions
- Sear the chicken. Add the coconut oil to a medium-large pot over medium-high heat. Once melted, add the chicken and spread it out in an even layer. Add the salt. Cook for 4 to 5 minutes before stirring, and then stir the chicken and cook it for 3 to 4 minutes more.
- Add the aromatics. Make a well in the center of the pot and add the onion and red bell pepper. Cook for 3 minutes, stirring occasionally.Stir in the garlic and ginger and cook 1 minute, stirring frequently. Add the red curry paste and cook 1 minute, stirring frequently.
- Make the sauce and simmer. Add the coconut milk, peanut butter, fish sauce, and coconut sugar. Stir well to fully dissolve the peanut butter.Turn the heat down to medium. Cover the pot and cook 5 minutes, stirring occasionally.
- Finishing touches and serve. Remove from the heat and stir in the lime juice and kaffir lime leaves.Serve with any garnishes you like, along with prepared jasmine rice if desired.
Video
Notes
- Net Carbs: 7 grams per serving
- Nutritional Information: Information is for the curry, and doesn’t include the optional rice for serving.
- To Lower the Carbs Even More: Omit the coconut sugar and use keto sweetener instead. Serve this with cauliflower rice instead of jasmine rice.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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This post was first published on An Edible Mosaic on July 23, 2021 and updated on July 17, 2026.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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Thank you for the recipe. I made it tonight and everyone loved it, even the picky kids.