Equipment
Ingredients
Curry Base & Aromatics
- 15 ml coconut oil
- 50 g red curry paste
- 3 g ground coriander
- 2 g ground cumin
Protein
- 500 g boneless skinless chicken thighs, cut into bite-sized pieces
Liquids & Flavorings
- 400 ml full-fat coconut milk, unshaken, cream separated from water if possible
- 15 ml fish sauce
- 15 g palm sugar, finely chopped
- 4 makrut lime leaves, center vein removed and leaves roughly torn
Garnish
- 40 g roasted unsalted peanuts, crushed or roughly chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 479 kcal
- Protein
- 30 g
- Carbohydrates
- 11 g
- Fat
- 36 g
- Fiber
- 1 g
- Sugar
- 4 g
- Sodium
- 413 mg
- Saturated Fat
- 24 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 118 mg
- Potassium
- 648 mg
- Calcium
- 49 mg
- Iron
- 5.6 mg
- Magnesium
- 102 mg
- Phosphorus
- 369 mg
- Zinc
- 2.9 mg
- Vitamin A
- 9 mcg
- Vitamin C
- 2 mg
- Vitamin E
- 0.7 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 0.8 mcg
- Thiamin
- 0.15 mg
- Riboflavin
- 0.28 mg
- Niacin
- 9.1 mg
- Folate
- 29 mcg
- Water
- 168 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat the coconut oil in a wok or large heavy-bottomed skillet over medium heat. Add the red curry paste, ground coriander, and ground cumin. Sauté continuously until the spices are highly fragrant and slightly darkened, about 2 minutes.
Scoop out about 60ml of the thickest cream from the top of the coconut milk and add it to the wok. Stir vigorously into the curry paste until the liquid reduces and red oil begins to separate and rise to the surface. This technique fries the paste properly.
Add the prepared chicken pieces to the wok. Toss thoroughly to coat the chicken entirely in the fragrant curry oil and paste. Cook until the exterior of the chicken loses its raw pink color.
Pour in the remaining coconut milk, fish sauce, and palm sugar. Drop in the torn makrut lime leaves. Stir to combine and bring the liquid to a gentle boil.
Reduce the heat to medium-low to maintain a gentle simmer. Cook uncovered until the sauce thickens slightly and the chicken is fully cooked and tender, registering an internal temperature of 74°C/165°F. Stir occasionally to prevent sticking.
Remove the wok from the heat. Stir in half of the crushed peanuts so they infuse into the sauce. Transfer the curry to a serving bowl and garnish with the remaining crushed peanuts before serving with steamed rice.
Chef's Notes
- Cracking the coconut cream is a fundamental Thai technique. Heating the thick cream until the oil separates allows you to properly fry the curry paste, unlocking depths of flavor that simply boiling cannot achieve.
- Tearing makrut lime leaves rather than cutting them with a knife bursts the cell walls, releasing their aromatic citrus oils much more effectively into the broth.
- Always use a quality full-fat coconut milk rather than 'lite' versions. The fat content is critical for achieving a velvety mouthfeel and balancing the potent spices.
- If substituting chicken breast for thighs, cut the pieces slightly larger and monitor the simmer time closely to prevent the leaner meat from drying out.
Storage
Refrigerator: 4 days — Flavors deepen overnight, making for excellent leftovers.
Freezer: 2 months — Coconut milk may separate slightly upon thawing. Stir well when reheating.
Reheating: Reheat gently in a saucepan over medium-low heat until warmed through. Avoid a rapid boil to prevent the coconut emulsion from breaking further.
Troubleshooting
Curry sauce is too watery
Cause: Coconut milk had a high water content or was not reduced sufficiently
Fix: Remove the cooked chicken with a slotted spoon and simmer the sauce aggressively for 5-8 minutes to evaporate excess water, then return the chicken
Prevention: Ensure the initial thick coconut cream is properly split before adding the remaining liquids
Chicken breast became dry and tough
Cause: Boiling the curry too vigorously or cooking too long
Fix: Cannot be fixed, but adding a splash of fresh coconut milk can help lubricate the meat when eating
Prevention: Maintain a gentle simmer and use a meat thermometer to ensure chicken reaches exactly 74°C/165°F, then promptly remove from heat
Cultural Context
Panang curry is a rich, complex red Thai curry variety characterized by its thick, subtly sweet sauce and nutty undertones. Unlike traditional red curries, it prominently features crushed peanuts, coriander, and cumin in its flavor profile. Its name is believed to derive from the island of Penang in Malaysia, reflecting the cross-cultural pollination of spices across Southeast Asian borders.
