Thai Panang Chicken Curry That Calms You After a Stressful Day | Lei's Kitchen

This Thai Panang Chicken Curry is a cozy, comforting bowl I cook after a stressful day at work. Made with chicken thighs, coconut milk, Panang curry paste, and leftover vegetables, it’s rich, creamy, and grounding done within 30 minutes.

1. INGREDIENTS
Vegetables:
2 cups sweet potatoes, 1-inch pieces
2 potatoes, peeled and cut into 2-inch pieces
1 cup red bell pepper, 1-inch pieces
½ yellow onion + ¼ red onion, 1-inch pieces
1 cup Napa cabbage, 1½-inch pieces
1 zucchini, sliced
Bok choy, cut into similar-sized pieces

Protein:
4 bone-in chicken thighs (about 1.5 lb), bones removed and reserved, meat cut into bite-size pieces

Curry Base:
3 Tbsp Panang curry paste (Brand: Mae Ploy)
1 can (15 oz) coconut milk
1 Tbsp fish sauce
1 Tbsp palm sugar, shaved
3 kaffir lime leaves
1 Tbsp olive oil

2. INSTRUCTIONS (AS COOKED)

1. Cut all vegetables according to the ingredient list, then debone the chicken thighs and cut into bite-size pieces.
2. Heat olive oil in a Dutch oven over medium heat. Add Panang curry paste and sauté until fragrant, 30–60 seconds.
3. Add half of the coconut milk and stir until the paste loosens. Immediately add the remaining coconut milk and stir until smooth.
4. Add chicken pieces and reserved bones. Cover and simmer gently for about 10 minutes.
5. Add all vegetables and kaffir lime leaves at once. Cover and simmer for 15 minutes, until vegetables are tender but still holding their shape.
6. Taste and adjust with fish sauce and palm sugar. Simmer uncovered for another 5 minutes to slightly thicken.
7. Check doneness of potatoes and sweet potatoes. Remove chicken bones and kaffir lime leaves.
8. Serve with steamed rice, ladling sauce generously. Garnish with mint or Thai basil.