Thai Panang curry with chicken is one of our favorite Thai dishes. It is somewhat challenging to find good and authentic Thai restaurants in our area right now. So we decided to make our own version of Thai Panang curry. I truly enjoy making my own curry as you can customize it to your liking. You can also adjust the flavor and spiciness which is the best part! You can make this dish with any protein that you prefer.
I prefer the Mae Ploy brand for any Thai curry I want to cook. You can get this thru Amazon, see the link below. Also, Kaffir lime leaves can only be found in an Asian store but no worries as you can order it online now, see the link below. If you are interested in making your own Thai Panang curry join me and let’s get started!
- 1 lb Chicken, cut into bite-sized pieces (I used chicken thighs)
- 2 Medium-sized shallots, roughly diced
- 4-6 cloves Garlic, minced
- 2-3 Thumbs ginger, minced, and cut into chunks
- 1 Medium-sized green bell pepper, sliced
- 2 stalks Lemongrass, cut into 2-3 inches long
- 3-5 pcs Kaffir lime leaves, cut into small pieces
- 2 tbsp Panang curry paste (I used Mae Ploy brand)
- 1/2 cup creamy peanut butter (I used the Jif Band but any brands work just fine)
- 1 cup Eggplant (Cut to your liking)
- 1 cup String beans
- 2 cans Coconut milk,14 FL OZ per can (I prefer the Chaokoh or Thai Kitchen brands)
- 2 cups Chicken stock or water (I prefer chicken stock)
- 1-2 tbsp Fish sauce
- 1 tbsp Sugar (white, brown or granulated)
- 2 tbsp Cooking oil (I used extra virgin olive oil)
Cut Chicken and Saute Ingredients:
Cut the chicken into bite-sized pieces and set it aside. In a heated pot, put 2 tbsp of cooking oil over medium-high heat. Add and saute the shallots for 1 to 2 minutes or until translucent. Add the minced garlic, saute until aromatic. Now add the minced and chunks of ginger. Next, add the lemongrass, and stir to combine. Finally, add the green bell pepper. Stir to combine.
Add curry paste and peanut butter:
Push the ingredients to the side, add the Panang curry paste. Saute separately to bring out the flavor before mixing it with all the ingredients. Add and saute the kaffir lime leaves until it becomes aromatic. Then add half of the creamy peanut butter and mix well.
Add coconut milk and kaffir lime leaves:
Pour 2 cans of coconut milk (14 FL OZ/can) and mix well. Add 2 cups of chicken stock or water. Simmer for 10 to 15 minutes. Slowly add the chicken. Stir to combine. Add the rest of the peanut butter, and kaffir lime leaves. Cover and simmer for another 10 to 15 minutes.
Add veggies of your choice:
Slowly add 1 cup of eggplant. Add 1 cup of string beans. Simmer for another 15 minutes. Stir occasionally until the sauce is thick to your desired consistency.
Remove lemongrass and lime leaves:
Discard the chunks of ginger. Kaffir lime leaves, and lemongrass. Lower the heat to medium-low. Season with fish sauce, sugar, and stir until well combined. Set the heat to low and add the basil. Simmer for 2 more minutes and turn off the stove. Combine with some rice and you’re ready to eat. Enjoy!
If you enjoyed this video check out our video on how to make Thai Green Curry from scratch.
Did you enjoy this recipe? Please leave a review.
I cannot believe how much this recipe tastes just like at my favorite Thai restaurant! It's almost better in a lot of ways. I didn't even know that you had to add peanut butter to give it that restaurant taste! Best recipe yet!