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Forget time-consuming curries and an over-stuffed spice rack! This mild chicken panang curry* relies on a single jar of authentic Thai curry paste, is a chuck-in-one recipe, and is on the table quicker than you can say kawp khun ka.

*contains nuts

Nut-dodgers, I got you! This Thai chicken curry recipe is peanut-free and spicy: braised coconut curry chicken thighs. Expect juicy bone-in thighs in a rich red curry sauce with bonus green beans and red peppers.

close view of curry in a bowl next to a ball of rice, with a spoon and fork

Can you imagine a world without Thai food? I can, but it’s a bland one.

I actually hadn’t tried any of the chilli-forward dishes from that part of the world until 2000 when I was 24 years old and living in Manila in the Philippines. I was just growing accustomed to the salty and sour Filipino flavours when I was blown away by the riot of chillies that make up Thai curry. And I was hooked.

Then 14 years later, after much restaurant-based research and taste-testing, I posted my first Thai dish on my blog, Thai red curry with prawns and snow peas. This one-pot wonder has it all: noodles, shrimp and plenty of vegetables, making it one of my all-time favourite (and convenient!) recipes. Try it yourself!

What is panang curry?

The mildest of the Thai curries, making it a safe(r) bet for the spice-shy! The panang curry recipe is characterised by a thick and creamy coconut sauce made with fewer chillies and plenty of sweet peanuts and zesty lime leaves to tamper the heat.

a serving of curry with rice in a bowl on a wooden background

Panang curry ingredients

Let’s start with the paste. While you could grind and blitz and labour over a from-scratch panang curry paste, I did not. I went straight to a ready-made tub of Maesri. It’s not cheating- it’s one of the brands the Thais use and if it’s good enough for them, it is certainly good enough for me. If you can’t find Maesri, Mae Ploy is commonly stocked in supermarkets and equally good.

The paste itself is a blend of classic Thai ingredients: red chillies (yes, it may be mild, but it’s still a 7/10!), citrussy lemongrass and makrut lime leaves, gingery galangal, and shrimp paste. These top-note flavours are underpinned by earthy cumin and coriander. There’s also a hefty dose of garlic and shallots in there.

I’ve embellished the coconut milk and panang paste base with extra lime leaves (makrut/kaffir, but you can use Thai basil if they’re easier to source), an extra red chilli (to my family’s taste), and a splash of fish sauce.

Chicken is a classic in panang curry recipes, potato is not. But it works! It adds a bit of bulk if you’re budget-low but appetite-high, as well as absorbing the deliciously rich sauce.

And lastly, peanuts, they bring sweetness and add irresistible crunchy texture to spicy and saucy Thai recipes. Check out my top Thai favourites featuring peanuts: som tam salad, yellow chicken curry, Thai red curry.

NB. Some pre-prepared panang pastes contain peanuts or peanut butter- be sure to check the label if you have an allergic diner.

six process shots showing the preparation of curry sauce and the adding of the other ingredients in a dark wok

Recipe Tips and Notes

Use good quality paste. This is an affiliate link.Mae Ploy and Maesri are reliably authentic.
Use full fat, unsweetened coconut milk for a richer flavour and thicker texture.
Potatoes! Oh yes, I did. And you should too.
Don’t skip the lime leaves. Use in the dish and garnish at the end.
If you can’t get hold of makrut (kaffir) lime leaves, Thai basil will do instead.

What goes with it

The super coconuttiness of chicken panang curry is further enhanced by simple, instant pot coconut rice. If that sounds like coconut overkill, try traditional Thai sticky rice or fluffy jasmine.

Personally, I favour a fresh and uplifting salad over stir-fried vegetables when it comes to Thai food. Pick from these spicy and sour Asian-inspired offerings:

Green papaya salad

Korean carrot salad

Smashed cucumber and miso salad

Storage and leftovers

Keep any leftover Thai chicken curry in an This is an affiliate link.airtight container in the fridge for 3-4 days. This panang chicken curry recipe is also a good batch cook. Double up the quantities and keep one in the freezer for up to 3 months. Defrost in the fridge overnight before reheating on the stove top.