Creamy orange Thai curry with sliced meat, red pepper strips, bamboo shoots and green beans in a pale green dish with a spoon — Photo: Alpha from Melbourne, Australia · CC BY-SA 2.0 · Wikimedia Commons

Thai · Lunch · Dinner

Panang Chicken Curry

Name: Panang Chicken Curry
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Cuisine: Thai
Ingredients: 1 1/4 cups brown jasmine rice; 2 1/2 cups water (for rice); 500 g boneless skinless chicken breast, thinly sliced; 1 can (400 ml) light coconut milk; 3 tbsp Panang curry paste; 1 tsp vegetable oil; 1 tbsp fish sauce; 2 tsp palm sugar or brown sugar; 6 leaves kaffir lime leaves; 1 large red bell pepper, sliced; 1 1/2 cups green beans, cut into 4 cm lengths; 1 cup loosely packed Thai basil leaves; 2 tbsp dry-roasted unsalted peanuts, chopped; 1 small fresh red chili, thinly sliced

แกงพะแนงไก่ (Kaeng Phanaeng Gai)

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

A thick, fragrant Thai red curry where tender chicken simmers in reduced light coconut milk with nutty Panang paste and finely shredded kaffir lime leaves. It is served over brown jasmine rice with crisp peppers and green beans.

Prep: 15 min
Cook: 45 min
Total: 60 min
Serves: 4

Easy
Dairy Free
High protein

27%

Per serving531kcal27% of a 2,000 kcal day

36gProtein

58gCarbs

17gFat

5gFiber

Calories come from: Carbs 44% · Fat 29% · Protein 27%

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Ingredients

For 4 servings

1 1/4 cups250 gbrown jasmine rice
2 1/2 cups600 gwater (for rice)
500 gboneless skinless chicken breast, thinly sliced
1 can (400 ml)light coconut milk
3 tbsp50 gPanang curry paste
1 tsp5 gvegetable oil
1 tbsp18 gfish sauce
2 tsp8 gpalm sugar or brown sugar
6 leaveskaffir lime leaves
1 large160 gred bell pepper, sliced
1 1/2 cups150 ggreen beans, cut into 4 cm lengths
1 cup loosely packed15 gThai basil leaves
2 tbsp20 gdry-roasted unsalted peanuts, chopped
1 small5 gfresh red chili, thinly sliced (optional)

Steps

1
Rinse the brown jasmine rice until the water runs mostly clear.
2
Bring the rice and the water to a boil in a saucepan, then cover and simmer on low for about 40 minutes until tender and the water is absorbed.
3
Meanwhile, remove the centre stem from the kaffir lime leaves, stack them, and slice into very fine threads.
4
Heat the oil in a wok or deep pan over medium heat.
5
Shake the can well, then add about 1/2 cup of the light coconut milk to the pan and simmer for 2–3 minutes until it bubbles and thickens slightly.
6
Stir in the Panang curry paste and fry for 2 minutes until fragrant.
7
Add the chicken and stir to coat it in the paste, cooking for 3 minutes.
8
Pour in the remaining coconut milk, then add the fish sauce, sugar and most of the lime leaf threads.
9
Simmer for 5 minutes, stirring occasionally, until the sauce thickens.
10
Add the green beans and bell pepper and simmer for 4–5 minutes until just tender and the chicken reaches 74 °C / 165 °F inside with no pink remaining.
11
Taste the sauce; it should be rich, salty and lightly sweet. Simmer a minute longer if you want it thicker.
12
Turn off the heat and stir in the Thai basil.
13
Fluff the rice and divide it among four bowls.
14
Spoon the curry over the rice and top with the chopped peanuts, the remaining lime leaf threads and the sliced chili if using.

Swaps, storage and make-ahead

Swaps

Use extra-firm tofu instead of chicken and a vegan fish sauce or soy sauce, choosing a curry paste labelled vegan since many contain shrimp paste, to make it vegan.
Swap the green beans for snow peas or sliced zucchini if that is easier to find.
Use 2 strips of lime zest in place of the kaffir lime leaves if you cannot find them.
Serve over cauliflower rice or half rice, half cauliflower rice for a lighter bowl.

Storage

Refrigerate the curry and rice in separate airtight containers. Cool the rice quickly and chill it within 1 hour, then eat it within 1 day and reheat it only once. Chill the curry within 2 hours and eat it within 3 to 4 days. Reheat both until steaming hot. Add the peanuts and basil fresh rather than storing them on the curry.

Make ahead

Cook the rice, slice the chicken, peppers, beans and lime leaves up to a day ahead and keep them covered in the fridge. The curry can also be made a day ahead and reheated gently, adding the basil and toppings just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: FishPeanutsCrustaceans

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (545 g)	Per 100 g
Calories	531 kcal	97 kcal
Protein	35.8 g	6.6 g
Carbohydrates	57.9 g	10.6 g
of which sugars	5.7 g	1 g
Fiber	4.6 g	0.8 g
Fat	17.2 g	3.2 g
of which saturated	7 g	1.3 g
Sodium	679 mg	125 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.