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Kevin Curry

Chicken Panang Curry Recipe

If you have been craving food from your favorite Thai restaurant, but don’t want to go out into the cold or break your bank by eating out, this Thai panang chicken curry recipe is for you. It is healthy and delicious and packed full of flavor. Panang curries are from Thailand, where they use curry pastes that come in green or red, making this one of the easiest curry with chicken recipes out there. Thai food has a special place in my heart, and Thai Panang curry recipes are a comfort food like no other. Panang chicken is a staple of Thai food, and this easy weeknight dinner will be sure to please.

Sometimes chicken curry can be a little calorie heavy due to full fat coconut milk, so here I try to decrease the caloric content by using low fat in order to keep us on our fitness track. Panang curry paste isn’t complete without the addition of a little fish sauce, which I highly recommend keeping in your pantry. Some people find cilantro to be soapy, so if you prefer another herb, try using Thai basil. If you can’t find Thai basil, regular basil will do as well. This recipe freezes and reheats fine, so you can make a large batch in a slow cooker or pressure cooker, and then portion it out with brown rice, quinoa, or cauliflower rice and stock your freezer with it for grab and go meals.

If you enjoyed this panang chicken curry recipe, please send me a message or drop me a comment below. I would love to hear how my recipes have changed your ideas of what healthy food could be. To me, nothing is more important than making it easy for you to reach your weight loss and fitness goals while also eating tasty and filling food. Be happy and healthy!


Ingredients for 5 servings:

  • 1 1/2 lb chicken breasts cut into cubes
  • spray coconut oil
  • Sauce
    • 1 tablespoon extra virgin olive oil
    • 1/3 cup red onion, diced or chopped
    • Curry Paste
      • 3 tablespoons red curry paste
      • 2 tablespoons peanut butter
        • substitute: almond butter or tahini
      • 1/2 teaspoon cumin
      • 1 tablespoon fish sauce
    • 1 1/2 can lite coconut milk
      • Note: you can use full fat coconut milk if desired but it will impact the amount of calories
    • 1 heaping tablespoon coconut sugar
    • 1 tablespoon ginger paste or minced
  • 4 cups mixed veggies
    • broccoli, carrots, red bell pepper
  • Garnish
    • fresh cilantro, lime, mint
    • sea salt & pepper to taste


Step 1

Spray a nonstick skillet with coconut oil and set on medium heat. Sear the outside of the chicken pieces for 3 to 5 minutes. The chicken just needs to be seared, not fully cooked. Once the outside of the chicken is brown, remove the chicken from skillet.

Step 2

Add coconut oil to the skillet as well as the diced red onion. Caramelize the red onions for about 2 to 3 minutes.

Step 3

Add in the ingredients for the paste and cook for another 2 minutes, then pour in the coconut milk. Cook until smooth.

Step 4

Add veggies and chicken, then cover and cook for 15 to 20 minutes.

Step 5

Garnish end enjoy!

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Prep 5min
Cook 25min
Total 30min

Nutrition per serving

About Kevin - author


Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!