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+ servings

Panang Curry

Rich, thick, and creamy...just as a good curry should be! And to make something good even better, this recipe is loaded with chicken and lots of vegetables to make for a complete meal in one bowl! So grab a spoon and dig in!!
Course Main Course
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 serving


  • 5 tablespoons Panang curry paste
  • 1 tablespoon cooking oil
  • 2 cans coconut milk, full fat
  • 2 pounds chicken, cut into 2-inch strips
  • 2 tablespoons sugar
  • 2 tablespoons fish sauce
  • 1 onion, chopped
  • 1 or 2 large red peppers, cut into strips
  • 1 or 2 large green peppers, cut into strips
  • 1 small can of bamboo, (optional)
  • 10-15 Thai basil leaves, torn

For Thickening (see notes):

  • 4 tablespoons cornstarch
  • 4 tablespoons cold water


  • In a wok or deep skillet, fry the curry paste in the oil over medium-high heat until sizzling and fragrant, 2 to 3 minutes.
  • Stir the coconut milk into the curry paste and bring to a boil.
  • Add the chicken and cook in the coconut milk for 10 to 15 minutes.
  • Stir in the sugar, fish sauce, onions, peppers, and bamboo. Simmer for 10 minutes.
  • **If you want your curry thicker, at this point, you can combine the cornstarch and water and mix well until the cornstarch is completely incorporated into the water. Then stir it into the curry quickly and continue stirring as it thickens (see notes).
  • Add the Thai basil leaves and serve over rice.


Before I even start to make this curry, I know that I will want it thickened. So instead of waiting until the end, I add the cornstarch mixture at the beginning to the heated coconut milk, but before it boils. It makes it easier to stir without the meat and vegetables getting in the way. But if you are uncertain whether or not you want to thicken the curry, it is OK to wait until the end.