Thai Panang Chicken Curry
40 min
Rich, creamy Thai curry that's become our go-to weeknight dinner. The coconut milk makes it silky smooth.
asianchickenspicy
Weeknight dinner that basically makes itself. Chicken thighs baked in a creamy mushroom sauce — just throw it together and let the oven do the work.
Instructions
- 1
Cut the chicken thighs in half and place them in a greased ovenproof dish.
- 2
Slice the mushrooms and cut the onion into wedges. Fry the mushrooms lightly in butter or oil, then fry the onion until it turns translucent.
- 3
Mix together the mushroom sauce, water, and crème fraîche, then season with salt and pepper. Pour the sauce over the chicken thighs, and top with the fried mushrooms and onion.
- 4
Put the dish in the oven at 200 °C for about 25 minutes.
Per average serving
454
Calories
kcal
31.3
Protein
g
8.2
Carbs
g
32.6
Fat
g
1.3g
Fiber
4.6g
Sugar
674mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
454
Calories
kcal
31.3
Protein
g
8.2
Carbs
g
32.6
Fat
g
1.3g
Fiber
4.6g
Sugar
674mg
Sodium
Tips from the kitchen
- Fry the mushrooms first in a hot pan and give them room. If you crowd them they steam and go grey instead of browning, and the browning is where the flavor comes from.
- Mix the sauce, water, and crème fraîche in a bowl before pouring. Whisking it cold means no lumps once it hits the heat of the oven.
- If you're using plain raw thighs rather than pre-grilled, check that the thickest piece hits 75°C with a thermometer. The 25 minutes is a guide, and bigger thighs sometimes need five more.
- Cut the onion into wedges with a bit of the root left on each piece. They hold together while frying instead of falling apart into shreds.
- Grease the dish properly. The crème fraîche sauce loves to stick to the corners, and a buttered dish saves you scrubbing later.
Ways to vary it
- Throw a handful of fresh thyme or a couple of crushed garlic cloves into the pan with the onion if you want a bit more going on in the sauce.
- Swap the chicken thighs for chicken breast if that's what you have, but cut the oven time back a touch since breast dries out faster than thigh.
- A handful of grated cheese over the top in the last ten minutes gives you a browned crust if you like that.
Storage & leftovers
Keeps in the fridge for up to three days in a sealed container. The crème fraîche sauce can split a little when frozen, so I'd eat it fresh rather than freezing. Reheat gently in the oven at 150°C or in a pan over low heat, since high heat makes the sauce go grainy.
What to serve with it
Serve it over boiled potatoes or rice to catch the sauce. A simple green salad on the side keeps it from feeling too heavy.
UC
By Untrained ChefPublished 30 April 2026 · Updated 11 July 2026
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