Restaurant-Style Panang Curry at Home
Looking for the best easy Panang Curry recipe? This creamy Thai chicken curry combines Mae Ploy Panang Curry Paste, Chaokoh Coconut Milk, fresh Thai basil, bell peppers, carrots, and tender chicken to create an authentic, restaurant-style Panang curry at home.
Some recipes get made once and forgotten. Others become part of your family’s story.
I first discovered this recipe almost ten years ago through Carlsbad Cravings. Since then, I’ve made it SO many times. It’s one of those meals I can confidently put on the table knowing everyone will be happy.
Over the years, I’ve experimented with different proteins, vegetables, curry pastes, coconut milks, and seasonings. While I’ve made a few adjustments to fit my pantry and preferences, I’ve stayed remarkably close to the original recipe because it is simply that good. We’ve made it with chicken, pork, and duck. I’ve cleaned out the vegetable drawer and tossed in whatever needed to be used. No matter what variations I make, the sauce is always the star of the show.
If you’re new to Thai cooking, this is the recipe I recommend starting with.
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The Three Ingredients I Consider Non-Negotiable
After years of experimenting, I’ve found that two ingredients make the biggest difference:
- Mae Ploy Panang Curry Paste
- Chaokoh Coconut Milk
- Red Boat Fish Sauce
I’ve tried other brands, and while they’ll work in a pinch, the flavor and texture are never the same.
Modifications That Work Well
That said, I frequently substitute soy sauce for the fish sauce simply because it’s something I always have on hand. If I have Red Boat in the pantry, I’ll use it. If not, soy sauce works just fine. I only add 1 tablespoon of soy sauce, though!
I’ve also found that the sweetness can be adjusted according to personal preference. The brown sugar balances the spice and acidity beautifully, but if you prefer a less-sweet curry, you can cut it back slightly.
Fresh basil makes a noticeable difference as well. I’ll occasionally use dried basil if that’s all I have, but fresh basil adds a brightness and freshness that takes the curry to another level.
Perhaps the biggest lesson I’ve learned is not to rush the final simmer. After adding the cornstarch slurry, I let the curry gently reduce for about fifteen minutes. The sauce becomes richer, thicker, and clings to the rice perfectly.
Easy Panang Curry Recipe
Ingredients
- 2 pounds boneless skinless chicken breasts, thinly sliced
- 2 tablespoons Mae Ploy Panang Curry Paste
- 2 (13.5-ounce) cans Chaokoh Coconut Milk
- 1 tablespoon fish sauce (preferably Red Boat) or soy sauce
- ¼ cup packed brown sugar
- 1 tablespoon lime juice
- ¼ teaspoon dried thyme
- 3 cloves garlic, minced (or 2 heaping tablespoons of pre-minced garlic)
- 1 tablespoon fresh ginger, grated
- 2 red bell peppers, thinly sliced
- 2-3 carrots, julienned
- ½ cup fresh Thai basil, chopped
Cornstarch Slurry
- 2 tablespoons cornstarch (1 tablespoon added to each can of coconut milk before adding it to the sauce)
For Serving
- Jasmine rice
- Additional fresh basil
- Lime wedges
Instructions
Step 1: Prepare the Ingredients
Slice the chicken, vegetables, and basil. Mince the garlic and grate the ginger.
This recipe comes together quickly, so having everything prepared beforehand makes cooking much easier.
Step 2: Bloom the Curry Paste
Heat a large Dutch oven or deep skillet over medium heat.
Add 2 tablespoons of oil to the pan, then add the Panang curry paste, and cook for about 30 seconds, stirring constantly until fragrant. Add the garlic after the paste is softened.
Step 3: Add the Chicken
Add the chicken (or whatever protein you are using) and coat thoroughly in the paste. Roughly 3-5 minutes.
Step 4: Bring the Sauce Together
Add 1 tablespoon of cornstarch to each can of coconut milk. Whisk until combined. Add both cans of coconut milk slowly.
Then add:
- Fish sauce (or soy sauce)
- Brown sugar
- Ginger
- Dried thyme
- Basil
- Lime juice
- Bay Leaf
Add the Vegetables. Stir well and continue simmering until the chicken is cooked through and the vegetables begin to soften.
Step 5: Serve
Serve hot over jasmine rice with extra basil and lime wedges.
Other Vegetables We’ve Loved
One of the reasons this recipe stays in our rotation is its flexibility.
Some of our favorite additions include:
- Broccoli
- Mushrooms
- Snap peas
- Green beans
- Zucchini
- Onions
- Baby corn
The sauce is forgiving enough to work with whatever vegetables you have on hand.
More Ways I Use Panang Curry Paste
Once you buy a container of Mae Ploy curry paste, you’ll probably find yourself reaching for it constantly.
I often use it in:
- Curry fried rice
- Stir-fries
- Curry noodle dishes
- Dipping sauces
- Roasted vegetable sauces
A little goes a long way.
Final Thoughts
Ten years later, this remains one of the most requested meals in our house.
It’s easy enough for a weeknight, impressive enough for guests, and flexible enough to use whatever protein and vegetables you have on hand.
While I’ve made a handful of small adjustments over the years, the reason this recipe continues to earn a spot on our dinner table is simple: it works.
If you’re looking for a reliable homemade Thai curry that tastes like it came from your favorite restaurant, give this one a try. It just might become a family favorite in your house, too.
