Panang Curry Stir-Fry with Ground Chicken and Thai Basil

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick and fragrant stir-fry featuring ground chicken simmered in creamy Panang curry paste and coconut milk, accented with fresh Thai basil leaves. This Thai-inspired stir-fry recipe (gluten free), ready in about 25 minutes, pairs ground chicken, Panang curry paste, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 10 min Cook: 15 min Serves 4 Thai cuisine 320 cal/serving

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Ingredients

12 oz ground chicken
3 tbsp Panang curry paste
1 cup coconut milk
2 tbsp vegetable oil
4 cloves, minced garlic cloves
1 cup, loosely packed Thai basil leaves
1 tbsp palm sugar
2 tbsp fish sauce
1 tsp, optional red chili slices

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
Step 2: Add 3 tbsp Panang curry paste and stir-fry with the garlic for 1 minute, releasing the curry's aroma.
Step 3: Add 12 oz ground chicken, breaking it up with a spatula. Cook for 5-6 minutes until the chicken is no longer pink and starts to brown.
Step 4: Pour in 1 cup coconut milk, then stir in 1 tbsp palm sugar and 2 tbsp fish sauce. Simmer gently for 3-4 minutes until the sauce thickens and coats the chicken.
Step 5: Remove from heat and fold in 1 cup Thai basil leaves and 1 tsp sliced red chili if using. Stir until the basil wilts and serve immediately.