Panang Chicken Curry with Roasted Peanuts

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich Panang curry featuring tender chicken simmered in creamy coconut milk with roasted peanuts and fragrant spices. This Thai-inspired chicken recipe, ready in about 35 minutes, pairs chicken thighs, Panang curry paste, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Thai cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium heat until hot, then add 3 tbsp Panang curry paste and sauté for 1-2 minutes until fragrant and the oil begins to separate.
  2. Step 2: Pour in 13.5 oz coconut milk, stirring to combine with the curry paste, and bring to a gentle simmer.
  3. Step 3: Add 1 lb 1-inch pieces of boneless skinless chicken thighs to the skillet, stirring to coat in the curry sauce. Simmer uncovered for 10-12 minutes until the chicken is cooked through and tender.
  4. Step 4: Stir in 1/4 cup ground roasted peanuts, 2 tbsp fish sauce, 1 tbsp grated palm sugar, and 4 thinly sliced kaffir lime leaves. Cook for another 2-3 minutes until the sauce thickens slightly and the flavors meld.
  5. Step 5: Remove from heat and stir in 1/2 cup fresh Thai basil leaves, allowing them to wilt gently in the residual heat.
  6. Step 6: Serve hot, garnished with 1 tbsp red chili slices, alongside steamed jasmine rice.

Frequently asked questions

How long does Panang Chicken Curry with Roasted Peanuts take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Panang Chicken Curry with Roasted Peanuts?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Panang Chicken Curry with Roasted Peanuts?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Panang Chicken Curry with Roasted Peanuts for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Panang Chicken Curry with Roasted Peanuts?

Thai chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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