Chicken Panang Recipe

Heat oil and bloom paste

Place a large skillet or wok over medium heat. Add 2 tbs vegetable oil. When oil is hot but not smoking, add 3 tbs Panang curry paste. Stir-fry the paste for 1–2 minutes until fragrant and the oil starts to separate from the paste.

Add aromatics

Add the minced garlic and sliced shallot to the pan. Stir continuously for 30–45 seconds until softened and fragrant. Add the torn kaffir lime leaves and stir to combine.

Add 200 ml of the coconut milk to the pan (about half). Stir to incorporate the curry paste and simmer gently for 2–3 minutes until slightly thickened and aromatic.

Pour in the remaining coconut milk and bring to a gentle simmer. Allow the mixture to come up to a low simmer but not a rapid boil.

Cook the chicken

Add the thinly sliced chicken breast to the simmering curry. Stir to coat the chicken in the sauce and separate the pieces. Simmer for 4–6 minutes, stirring occasionally, until the chicken is cooked through (internal temperature 74°C / 165°F) and no longer pink.

Add bell pepper

Add the sliced red bell pepper (and optional additional pepper) to the pan and simmer 2–3 more minutes until the peppers are tender-crisp. If the sauce is too thick, add up to 50 ml water or chicken stock to reach desired consistency.

Stir in 2 tbs fish sauce, 1 tsp palm sugar, and 1 tsp light soy sauce (if using). Taste and adjust: add more fish sauce for saltiness or a pinch more sugar for balance.

Turn off the heat and stir in 1 tbs fresh lime juice and 1 cup Thai basil leaves until wilted. Reserve extra basil for garnish. If using sliced red chili, add on top now for color and heat.

Spoon the Chicken Panang into a serving bowl or over steamed jasmine rice. Garnish with the extra 1/2 cup Thai basil and sliced red chili if desired. Serve hot.