Chicken Phanaeng Curry

Cuisine: Thai

Cook Time:


Once you make this delicious Thai chicken phanaeng curry recipe at dinner, it is going to become your love language! Being loaded with kaffir lime and Thai basil leaves, this tangy, sweet, smooth, and creamy phanaeng curry has peppers and tender chicken that hits all the high marks. Serve it with a bowl of steamed jasmine rice or Thai noodles.

Cooking Time: 20 Minutes

List of Ingredients:

  • 350g boneless chicken thighs
  • ½ small onion
  • ½ red bell pepper
  • 1 garlic clove
  • 2 tsp. coconut oil
  • 50g Phanaeng curry paste
  • 2 tsp. peanut butter
  • 5-6 crushed kaffir lime leaves
  • 200ml thick unsweetened coconut milk
  • 1½ tbsp. fish sauce
  • 2 tbsp. Thai sweet basil leaves

How to Make Chicken Phanaeng Curry


  1. Cut chicken thighs into small bite-sized pieces. Chop onion, red bell pepper, and garlic. Crushing the kaffir lime leaves helps to release its oil to the chicken.
  2. Add coconut oil to a hot oak/ skillet. Continue cooking on medium flame. Add chopped onions to the hot oil and sauté for a minute. Add minced garlic and bell pepper, and again sauté for 2 minutes.
  3. Add phanaeng curry paste and peanut butter to the vegetables. Sauté for 2 minutes until the flavor comes out.
  4. Add crushed kaffir lime leaves, fish sauce, and coconut milk to the curry. Stir regularly.
  5. Add chicken and stir continuously. Bring a boil. Lower the flame and cook for 10 minutes or until the chicken is tender. Stir occasionally.
  6. Remove the chicken phanaeng curry from heat. Add the sweet Thai basil leaves and stir well.
  7. Serve hot.   

Chef Tip: To make the chicken phanaeng curry recipe gluten-free, do not forget to buy gluten-free fish sauce and phanaeng curry from an Asian market. You can increase or decrease the quantity of phanaeng curry used in the recipe as per your spice preference.  

We hope you enjoy this quick and delicious chicken phanaeng curry at your dinner. Share your cooking experience with us and let us know how you loved it. 


How to make a simple Chicken Phanaeng Curry in just 20 minutes

Quick Bites

Fun Fact

• The dish takes its name from the Thai word for cross, as in sitting cross-legged on the floor. Originally, Thai cooks would grill the chicken by crossing the chicken’s legs and hanging it upright.

Historical Fact

• The curry originates from Thailand’s central region but the earliest records date back to 1890.

Nutrition Fact

•The coconut milk used in the curry has several health benefits like lowers bad cholesterol, while promoting good cholesterol, boosts immunity, modulates metabolic functions, provides valuable fatty acids which most people in the West are lacking, and fights aging.