Which is the tastiest Thai curry?

Taste is always subjective, but many people consider this dish the most satisfying because it offers richness without overwhelming heat, making it approachable for almost everyone.

The core ingredients include curry paste, coconut milk, peanut butter or crushed peanuts, a protein such as chicken or beef, fish sauce, lime juice, basil, garlic, ginger, and fresh vegetables like bell peppers and onion.

What is the difference between red curry and this one?

Red curry is spicier and more liquid, while this version is thicker, sweeter, and has a nuttier undertone. The difference lies mostly in the use of peanuts and the texture of the sauce.

What does it taste like?

It is creamy, slightly sweet, nutty, and mildly spicy. The combination of coconut milk, peanut butter, fresh herbs, and spices creates a flavor that is both rich and balanced.

Panang Curry – The Best Thai Curry Recipe for Flavor Lovers

Description

A rich and creamy Thai Panang Curry made with chicken, coconut milk, peanut butter, and fresh herbs. This comforting curry is full of flavor and perfect to serve with jasmine rice for an authentic Thai meal at home.

Ingredients

Scale

1 tablespoon oil
2 tablespoons Panang curry paste *
1 tablespoon peanut butter
2 pounds chicken breasts, cut into pieces against the grain
1 small onion, sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 teaspoons freshly grated ginger
4 garlic cloves, minced
2 (14 oz) cans coconut milk (Chaokoh brand recommended)
2 teaspoons cornstarch
1/4 cup light brown sugar, packed
1 tablespoon fish sauce
1 tablespoon lime juice
1 cup loosely packed basil leaves, roughly chopped
Hot cooked rice, white, brown, or jasmine

Instructions

Heat oil over medium-high heat in a large non-stick skillet. Add the sliced onion and sauté for 2 minutes.
Add the bell peppers, garlic, and ginger. Sauté for another 2 minutes.
Stir in the curry paste and peanut butter. Cook for 1 minute to release flavors.
Add 1 ½ cans of coconut milk. In a small bowl, whisk cornstarch into the remaining ½ can coconut milk and add to the skillet. Stir well.
Add chicken pieces, stirring to coat. Simmer for 10–15 minutes until chicken is no longer pink and sauce thickens.
Stir in brown sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes more.
Season with salt and pepper to taste. Serve hot over cooked rice.

Notes

Use full-fat coconut milk for the best creamy texture.
For vegetarian options, substitute chicken with tofu and use soy sauce instead of fish sauce.
Add kaffir lime leaves for extra fragrance if available.
Shrimp or beef can be substituted for chicken depending on preference.
This curry tastes even better the next day as the flavors deepen.

Nutrition

Serving Size: 1 bowl with rice
Calories: 480
Sugar: 14g
Sodium: 780mg
Fat: 29g
Saturated Fat: 19g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 32g
Cholesterol: 85mg

Keywords: Panang Curry, Thai curry, Panang curry paste, chicken curry, creamy Thai curry, peanut curry, coconut milk curry, Thai recipes