Panang Curry with Chicken (Panang Gai)

Why You’ll Love Panang Curry with Chicken (แกงพะแนงไก่)

• Creamy and comforting: Panang’s thick coconut-cream base creates a rich, velvety sauce that clings to every piece of chicken.
• Gentle heat, big flavor: Mildly spicy but deeply aromatic, perfect for spice-sensitive eaters who still want bold Thai flavor.
• Aromatic layers: Kaffir lime leaves, Thai basil, and panang curry paste build fragrance in every bite.
• Quick and weeknight-friendly: Simple ingredients, minimal prep, and ready in about 30 minutes.

Ingredient Highlight: Coconut Milk (กะทิ – Kati)

Why It Matters

Coconut milk is the heart of panang curry. Its natural richness creates the creamy body and gentle sweetness that define the dish. The thick top layer, known as coconut cream, gives panang its signature velvety texture, while the thinner milk balances the sauce and keeps it smooth.

How It’s Used

Thai cooking treats coconut milk in two parts:

• Coconut cream (หัวกะทิ) is used at the start and simmered until the oil “cracks,” forming the aromatic foundation of the curry.
• Thin coconut milk (หางกะทิ) is added later to adjust consistency and simmer the chicken until tender.

Using both layers creates a curry that’s glossy, fragrant, and perfectly coated.

In Thai Cooking

Coconut milk appears in countless Thai dishes, curries, desserts, soups, and even dips. In panang curry, it is essential for building depth and aroma. The process of cracking the cream is what separates Thai curries from most others, giving them a natural richness without starches or thickeners.

Nutritional & Health Benefits

• Rich in healthy fats that promote satiety
• Provides lauric acid, which may support immunity
• Naturally dairy-free, suitable for lactose-intolerant cooks
• Adds creaminess without artificial thickeners
• Contains vitamins C, E, and B-group nutrients

Tips Before You Start Making Panang Curry With Chicken

Coconut Cream Cracking

• The key to flavor: Cracking the coconut cream which is letting the natural oils separate from the cream, is the most important step in panang curry. When coconut cream is heated, the water evaporates and the fat “breaks,” creating a glossy layer of aromatic coconut oil. This becomes the foundation that carries the curry paste’s flavor. If you skip or rush this process, the curry can taste flat or oily instead of rich and rounded.
• Heat control: Keep the heat medium to medium-high. Too low and it takes too long to separate; too high and the cream may burn before the oil breaks.
• What to look for: Small, clear pools of coconut oil forming on the surface of the thickened cream. Once you see this, the cream is cracked and ready for the curry paste.

Curry Paste & Spice Level

• Fry the paste until fragrant: Stir-fry the panang curry paste in the cracked coconut oil until the essential oils release and a glossy red-orange oil rises to the top. This step unlocks the full aroma and depth of the curry.
• Adjusting heat: panang curry is naturally mild, but you can add fresh red spur chili or a touch of red chili paste if you prefer more spice.

Chicken & Simmering

• Choose the right cut: Chicken thighs stay moist and tender even after simmering, making them ideal for Thai curries. If you use chicken breast, reduce the final simmering time slightly to avoid drying out the meat.
• Gentle simmering: Keep the curry at a gentle simmer rather than a boil. This keeps the chicken juicy and allows the sauce to thicken naturally.

Herbs & Seasoning

• Kaffir lime leaves: Tear the leaves before adding them so their fragrant citrus oils release into the curry. This aroma is essential for an authentic panang flavor.
• Thai basil: Add Thai basil right at the end, then immediately turn off the heat. The residual warmth wilts the leaves gently while preserving their bright, fresh fragrance.