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
Rich weeknight pasta with tender chicken in a creamy parmesan sauce. Takes 30 minutes and the kids actually eat it.
Instructions
- 1
Cook pasta according to package directions until al dente. Save 1 cup pasta water before draining.
- 2
Season chicken with salt and pepper, then sear in olive oil over medium-high heat until golden brown and cooked through, about 6-8 minutes per side. Remove and slice.
- 3
In the same pan, sauté minced garlic until fragrant, about 30 seconds. Pour in cream and bring to a gentle simmer.
- 4
Add grated parmesan and stir until melted and smooth. Season with salt and pepper to taste.
- 5
Toss drained pasta with the cream sauce, adding pasta water as needed to reach desired consistency. Fold in sliced chicken and serve immediately.
Per average serving
1.0k
Calories
kcal
63.2
Protein
g
79.4
Carbs
g
48.4
Fat
g
3.1g
Fiber
5.1g
Sugar
510mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
1.0k
Calories
kcal
63.2
Protein
g
79.4
Carbs
g
48.4
Fat
g
3.1g
Fiber
5.1g
Sugar
510mg
Sodium
Tips from the kitchen
- Don't crowd the chicken in the pan. If your breasts are thick, slice them in half horizontally first so they cook through in those 6-8 minutes without the outside drying out.
- Save that cup of pasta water before you drain. The starch in it loosens the sauce and helps the parmesan cling to the pasta instead of clumping.
- Grate the parmesan yourself off the block. The pre-shredded stuff has anti-caking agents that keep it from melting smooth into the cream.
- Pull the cream back to a gentle simmer before adding the parmesan, not a hard boil. Too hot and the sauce can split on you.
- Toss the pasta with the sauce while both are still hot. If the sauce sits too long it thickens up, and that's when the pasta water earns its keep.
Ways to vary it
- Throw a couple handfuls of spinach into the sauce right before the pasta goes in. It wilts down in under a minute and the kids barely notice it.
- Swap the chicken breast for thighs if you like darker meat. They take a touch longer but stay juicier.
- A pinch of chili flakes with the garlic gives the sauce a little warmth if you're cooking for grownups.
Storage & leftovers
Keeps in the fridge about 3 days in a sealed container. Cream sauces don't freeze well, they tend to go grainy when thawed, so I'd skip it. Reheat gently on the stove with a splash of milk or water to bring the sauce back, since it'll have tightened up overnight.
What to serve with it
A simple green salad with a sharp vinaigrette cuts through the cream nicely. Some garlic bread on the side never hurts if you've got hungry kids.
UC
By Untrained ChefPublished 10 March 2026 · Updated 11 July 2026
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