Panang Curry Stir-Fry with Ground Chicken and Thai Basil

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

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 (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 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: 10 min Cook: 15 min Serves 4 Thai cuisine 320 cal/serving
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Ingredients

Instructions

  1. 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.
  2. Step 2: Add 3 tbsp Panang curry paste and stir-fry with the garlic for 1 minute, releasing the curry's aroma.
  3. 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.
  4. 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.
  5. 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.

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Frequently asked questions

How long does Panang Curry Stir-Fry with Ground Chicken and Thai Basil take to make?

Total time is about 25 minutes (10 min prep + 15 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 Curry Stir-Fry with Ground Chicken and Thai Basil?

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 ground chicken from drying out.

Can I substitute ingredients in Panang Curry Stir-Fry with Ground Chicken and Thai Basil?

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 Curry Stir-Fry with Ground Chicken and Thai Basil 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.

Is Panang Curry Stir-Fry with Ground Chicken and Thai Basil gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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