Rich, Creamy and Gently Spiced
Thai chicken Panang curry is packed with flavour without overpowering your taste buds with chilli heat. Although I love spicy food, sometimes I want the richer, milder side of Thai cooking, and this is the curry I turn to. It’s simple, back-to-basics cooking: tender chicken in a thick, fragrant curry sauce. What’s not to love?
Quick answer: To make chicken Panang curry, fry Panang curry paste in the thick coconut cream from the top of the tin for about 5 minutes, until the oil separates. Season with fish sauce and palm sugar, stir in thinly sliced chicken, then add the rest of the coconut milk and simmer for about 10 minutes. Garnish with finely shredded kaffir lime leaves and serve with jasmine rice.
At a glance
Cooking time: about 20 minutes
Heat: mild (2/5)
Serves: 3–4
Key technique: let the coconut cream “crack” until the oil rises
What is Panang Curry?
Panang curry (phanaeng, sometimes spelled penang) is one of the richest and most fragrant curries in Thai cooking. It’s thicker than most Thai curries, because the sauce is reduced until it clings to the meat, and it’s milder and slightly sweeter than red curry.
Our Thai Panang Curry Paste is a UK Great Taste Award winner and is registered with The Vegan Society. It’s stone-ground from red chilli, shallots, garlic, lemongrass, galangal, coriander root, turmeric and kaffir lime rind, with warm spices: coriander seeds, cumin, nutmeg and white pepper.
Panang vs red curry: what’s the difference?
Panang curry |
Red curry |
|
|---|---|---|
Heat |
Mild (2/5) |
Medium-hot (3/5) |
Sauce |
Thick, rich and clinging |
Looser and more soupy |
Flavour |
Warm and rounded, with coriander seeds, cumin and nutmeg |
Brighter and spicier, with black pepper |
Best for |
Anyone who wants rich flavour without much heat |
Anyone who likes a bit more kick |
The Secret: Let the Oil Separate
For me, Panang is all about the sauce. Traditionally it’s cooked until the coconut cream “cracks” and the oil separates, which Thai cooks call taek man. You’ll see a reddish layer of oil rise to the surface. It can look wrong the first time, but it’s exactly what you want: it means the paste has fried properly in the coconut fat, and the flavour is deeper for it.
In Thai restaurants and markets, a layer of coloured oil on top of a curry is a good sign that it’s been cooked the traditional way: reddish for Panang and red curry, dark green for green curry. The same method works for all of them.
How to do it:
Use a good-quality, full-fat coconut milk. Don’t shake the tin.
Scoop the thick cream from the top into a wok. There’s no need for any oil.
Fry the curry paste in the cream over medium-high heat until blended.
Simmer for at least 5 minutes without stirring too much, and watch the coloured oil rise.
Ingredients (serves 3–4)
500 g chicken breast (or thighs)
35 g Mae Jum Thai Panang Curry Paste
400 ml full-fat coconut milk
1 tbsp fish sauce
1 tbsp palm sugar
3 kaffir lime leaves
1 large red chilli
How to Make Chicken Panang Curry
Prep. Slice the chicken thinly on the diagonal. Finely shred the kaffir lime leaves and slice the red chilli.
Crack the coconut cream. Without shaking the tin, scoop the thick cream from the top of the coconut milk into a wok. Heat it over medium-high, add the curry paste and blend well. Bring it to a light boil and simmer for about 5 minutes, until the oil rises to the surface.
Season. Add the palm sugar and fish sauce, and stir well.
Add the chicken. Stir it through the sauce for about 2 minutes, until fully coated.
Simmer. Pour in the rest of the coconut milk and simmer for about 10 minutes, until the chicken is cooked through.
Serve. Garnish with the shredded lime leaves and red chilli, and serve with steamed jasmine rice.
Tips for the Best Panang Curry
Don’t rush the cream. The 5-minute simmer is what builds the rich, glossy sauce.
Slice the chicken thinly, so it cooks quickly and stays tender.
Taste before serving. Add more fish sauce for salt, or a little palm sugar for sweetness.
Shred the lime leaves very finely. They’re eaten raw as a garnish, so thin strips are best.
For extra richness, finish with a few crushed roasted peanuts. It’s a popular way to serve Panang.
More Panang Curry Recipes
Make it with our Thai Panang Curry Paste
Panang Curry FAQs
Is Panang curry spicy?
Panang is one of the milder Thai curries. Our paste is rated 2 out of 5 for heat, which is gentler than red curry. Add less paste for an even milder curry.
Is Panang the same as Penang curry?
Yes. Panang, penang and phanaeng are all spellings of the same Thai curry.
Does Panang curry have peanuts?
Many cooks garnish Panang with crushed peanuts, but it’s optional. Our Panang curry paste’s ingredient list doesn’t include peanuts, and this recipe doesn’t use them. Always check the pack for allergen information.
Why has the oil separated in my curry?
That’s what should happen. When the coconut cream simmers with the paste, the oil separates and rises to the top. It’s a sign the paste has cooked properly and the curry will taste richer.
Can I use chicken thighs instead of breast?
Yes. Thighs stay juicier and add more flavour. Simmer them for a few extra minutes until cooked through.
Enjoyed This Recipe?
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From Jum’s Kitchen
Panang is the curry we reach for when we want something rich and comforting without too much heat. Its magic is in the patience: letting the coconut cream simmer with the paste until the oil rises and the sauce turns thick, glossy and fragrant. It’s a small step, but it’s the difference between a good curry and a great one. Our Panang Curry Paste is stone-ground in Southern Thailand from our family recipe, with warm notes of coriander seed, cumin and nutmeg, and it’s a Great Taste Award winner. Half a pack is all you need for this recipe, so there’s plenty left for another night. Try it with chicken first, then make it your own with prawns, beef or tofu.
Chicken Thai Panang Curry
I have just cooked this curry for lunch and wow, the flavours are amazing. Do get the lime leaves if you can they really make this dish special.
Firstly do not shake the time of coconut milk. Just scoop out the thick white cream. The coconut water that is left use a little at a time to achieve the consistency you want. I tend to use two tins to get more cream and don’t use much water.
Hope this helps
Please could you help me…. I made my first Mae Jum curry last night. Chicken Panang…. It had a delicious flavour but the sauce was very watery…. I read somewhere that Panang sauce is a coating sauce which is what I wanted…. What did I do wrong and is there anything else I can do to thicken it without making it gloopy . Many thanks.