This Panang Curry Chicken Thighs recipe delivers rich, creamy, and aromatic Thai curry in one pan. It’s surprisingly simple to make at home, with tender chicken thighs simmered in a luxuriously spiced coconut sauce. You’ll love the balance of gentle heat, creamy texture, and subtle nuttiness.
Love Panang Curry Chicken Thighs? So do we! If you're into Chicken Thigh Recipes or curious about Crockpot Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Panang Curry Chicken Thighs
- Complex flavor: Panang curry paste creates a deep, aromatic base.
- One-pan wonder: Everything cooks together for easy cleanup.
- Simple to master: Blooming the curry paste unlocks incredible depth.
- Better leftovers: Flavors meld and intensify overnight.
Ingredients & Tools
- 1.5 lbs (680 g) boneless, skinless chicken thighs
- 3 tbsp Panang curry paste
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 1 tbsp fish sauce
- 1 tbsp palm sugar (or light brown sugar)
- 1 tbsp peanut butter (or crushed peanuts)
- 1 red bell pepper, sliced
- 4-5 kaffir lime leaves, torn (optional but recommended)
- 1/4 cup Thai basil leaves
- 1 tbsp vegetable or coconut oil
- 2 tbsp fresh lime juice
Tools: A large skillet or Dutch oven, a wooden spoon, and a small bowl for mixing.
Notes: Don’t be tempted to use light coconut milk—the full-fat version is essential for that creamy, luxurious texture. And while the kaffir lime leaves are technically optional, they add a uniquely floral, citrusy aroma that really elevates the entire dish.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 35 g |
| Fat: | 32 g |
| Carbs: | 12 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your curry paste. The brand of Panang curry paste can make a big difference in heat level and flavor. Mae Ploy and Maesri are both excellent, widely available options. Just remember to taste as you go, as some are spicier than others.
- Why chicken thighs? Chicken thighs are my go-to for curries because they stay incredibly juicy and tender during the simmering process. Breast meat can easily become dry, but thighs are much more forgiving and absorb the sauce beautifully.
- The peanut butter hack. Traditional Panang curry often includes crushed peanuts. Using a tablespoon of smooth peanut butter is a fantastic shortcut—it adds that authentic nutty flavor and helps thicken the sauce seamlessly.
- Don’t skip the “blooming” step. When you fry the curry paste in the coconut cream at the start, you’re toasting the spices and releasing their essential oils. This is the secret to a deeply flavorful, non-grainy sauce, so don’t rush it!
How to Make Panang Curry Chicken Thighs
Step 1: Prepare the Chicken and Aromatics. Pat the chicken thighs completely dry with paper towels and season both sides generously with a pinch of salt. This helps with browning. Slice your bell pepper into thin strips and have your kaffir lime leaves and Thai basil ready to go. Having everything prepped and within reach makes the cooking process smooth and enjoyable.
Step 2: Sear the Chicken. Heat the oil in your large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken thighs. You’re not cooking them through, just searing them for about 3-4 minutes per side to get a beautiful golden-brown color. They’ll finish cooking in the sauce later. Remove the chicken to a plate and set aside.
Step 3: Bloom the Curry Paste. Reduce the heat to medium. Scoop out the thick coconut cream from the top of the can (about ¼ of the can) and add it to the same skillet. Add the Panang curry paste and cook, stirring constantly, for 2-3 minutes. You’ll notice the paste becoming fragrant and the oil may start to separate slightly—this is exactly what you want! It means the flavors are fully activated.
Step 4: Build the Sauce. Pour in the remaining coconut milk, stirring to combine it with the curry paste. Let it come to a gentle simmer. Now, stir in the fish sauce, palm sugar, and peanut butter. Keep stirring until the sugar has completely dissolved and the peanut butter is fully incorporated, creating a smooth, creamy, and aromatic base.
Step 5: Simmer to Perfection. Add the seared chicken thighs and any accumulated juices back into the skillet, along with the sliced red bell pepper and torn kaffir lime leaves. Bring the sauce back to a simmer, then reduce the heat to low, cover, and let it cook for 12-15 minutes. The chicken should be cooked through and tender, and the peppers should be just softened but still have a slight crunch.
Step 6: Finish and Serve. Turn off the heat. Stir in the fresh lime juice and most of the Thai basil leaves. Taste the sauce and adjust the seasoning if needed—you might want a touch more fish sauce for saltiness or lime juice for acidity. The final sauce should be rich, creamy, and perfectly balanced between salty, sweet, sour, and spicy.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3–4 days.
- Freezer: Freeze for up to 3 months; thaw overnight in fridge.
- Reviving: Reheat gently on stovetop; add a splash of water or coconut milk if needed.
Serving Suggestions
Complementary Dishes
- Jasmine Rice — The fluffy, slightly sticky grains are the perfect vehicle for soaking up every last drop of the luxurious curry sauce. It’s a non-negotiable pairing in my book.
- Quick-Pickled Cucumbers — A simple salad of thinly sliced cucumbers quick-pickled in rice vinegar, sugar, and salt provides a bright, crunchy, and acidic contrast that cuts through the richness of the curry beautifully.
Drinks
- A Crisp Lager — The clean, effervescent quality of a light lager helps cleanse the palate between bites and complements the spice without overpowering it.
- Thai Iced Tea — For a truly authentic experience, the sweet, creamy, and spiced notes of Thai iced tea are a dreamy pairing with the savory and spicy notes of the Panang curry.
Something Sweet
- Mango with Sticky Rice — This classic Thai dessert is the ultimate finale. The sweet, ripe mango and creamy coconut-infused sticky rice continue the tropical theme and provide a lovely, cooling end to the meal.
Top Mistakes to Avoid
- Mistake: Not blooming the curry paste. If you just dump the paste into the liquid without frying it first, your curry will taste flat and gritty. Taking those few minutes to cook the paste in the coconut cream is what builds the foundational flavor.
- Mistake: Using light coconut milk. I’ve tried it, and honestly, the result is a thin, watery sauce that lacks the luxurious body this curry is known for. The high fat content in full-fat coconut milk is essential for the right texture and mouthfeel.
- Mistake: Overcooking the vegetables. Adding the bell pepper partway through the simmering process ensures it retains a pleasant crunch. If you add it too early, it’ll become mushy and lose its vibrant color and fresh flavor.
- Mistake: Skipping the acid at the end. The fresh lime juice stirred in right before serving is not just a garnish. It brightens the entire dish,
Panang Curry Chicken Thighs
Make restaurant-quality Panang Curry Chicken Thighs at home! This easy one-pan recipe features tender chicken in a rich, creamy coconut sauce. Get the recipe now!
Ingredients
For the Ingredients
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1.5 lbs boneless, skinless chicken thighs
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3 tbsp Panang curry paste
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1 can full-fat coconut milk (13.5 oz / 400 ml)
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1 tbsp fish sauce
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1 tbsp palm sugar (or light brown sugar)
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1 tbsp peanut butter (or crushed peanuts)
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1 red bell pepper (sliced)
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4-5 kaffir lime leaves (torn (optional but recommended))
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0.25 cup Thai basil leaves
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1 tbsp vegetable or coconut oil
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2 tbsp fresh lime juice
Instructions
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Pat the chicken thighs completely dry with paper towels and season both sides generously with a pinch of salt. Slice your bell pepper into thin strips and have your kaffir lime leaves and Thai basil ready to go.01
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Heat the oil in your large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken thighs. Sear them for about 3-4 minutes per side to get a beautiful golden-brown color. Remove the chicken to a plate and set aside.02
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Reduce the heat to medium. Scoop out the thick coconut cream from the top of the can (about ¼ of the can) and add it to the same skillet. Add the Panang curry paste and cook, stirring constantly, for 2-3 minutes.03
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Pour in the remaining coconut milk, stirring to combine it with the curry paste. Let it come to a gentle simmer. Now, stir in the fish sauce, palm sugar, and peanut butter. Keep stirring until the sugar has completely dissolved and the peanut butter is fully incorporated.04
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Add the seared chicken thighs and any accumulated juices back into the skillet, along with the sliced red bell pepper and torn kaffir lime leaves. Bring the sauce back to a simmer, then reduce the heat to low, cover, and let it cook for 12-15 minutes.05
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Turn off the heat. Stir in the fresh lime juice and most of the Thai basil leaves. Taste the sauce and adjust the seasoning if needed.06
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