Thai Chicken and Noodle Panang Curry

Make mouthwatering Thai Chicken Panang Curry at home in just 30 minutes! Tender chicken and vegetables simmered in a fragrant coconut curry sauce.

Prep Time10

Cook Time15

Total Time25

Servings: servings

Calories: 208kcal

2 teaspoons vegetable oil
2 tablespoons minced garlic about 3 large cloves
1/2 cup minced shallots or green onions
1 lb boneless skinless chicken thighs or chicken breasts (tenderloins) chopped into bite-size pieces
2 tablespoons Panang curry paste or Thai red curry paste
1 teaspoon turmeric ground
1 14-oz can unsweetened coconut milk
2 ½ tablespoons sugar like packed brown sugar or palm sugar
2 tablespoons fish sauce (Thai or Vietnamese)
1/2 cup cilantro leaves and small sprigs
juice of 1 lime
1/2 cup Thai basil* leaves and small sprigs

Get Recipe Ingredients

Heat oil in a wok or large skillet over medium heat. Add garlic and shallots and cook until fragrant, about 30 seconds, but do not brown the garlic.
Whisk in coconut milk, curry paste, turmeric, fish sauce, and sugar. Bring to a boil, then reduce heat to maintain a simmer. Cook uncovered until slightly thickened; about 2 minutes.
Stir in the chicken and simmer until cooked through, about 5-8 minutes, stirring occasionally. For tender chicken, the curry mustn't boil; just gently simmers.
Stir in the cilance, lime juice, and Thai basil leaves. Taste and adjust seasoning as necessary. Garnish and serve over rice.

Panang curry paste: Panang curry paste (available at Amazon if you can't find it in your market) is a peanut-flavored curry that's difficult to replicate. The closest curry paste is Thai red curry paste. If using, I would suggest adding 1-2 tablespoons of peanut butter with the curry paste in the recipe, or use 1/2 cup of dry roasted, chopped peanuts at the end of cooking and as garnish.