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
Everything in one dish - chicken, vegetables, and creamy Asian sauce. Makes weeknight dinner simple.
Instructions
- 1
Preheat the oven to 200°C. Brown the chicken breasts quickly on both sides in butter in a frying pan over high heat, about 2 minutes per side. Transfer to an oven-safe dish.
- 2
Sauté the broccoli, bell pepper, and onion in the same pan for about 2 minutes. Add to the dish with the chicken.
- 3
Mix the cream, soy sauce, and sweet chili sauce together, then pour over the chicken. Bake in the middle of the oven for 20–25 minutes.
- 4
Cook the rice according to package directions. Let it steam off, and serve with the oven-baked chicken — with a little extra soy on the side if you like.
Per average serving
782
Calories
kcal
39.4
Protein
g
75.6
Carbs
g
35.2
Fat
g
2.8g
Fiber
11.7g
Sugar
1004mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
782
Calories
kcal
39.4
Protein
g
75.6
Carbs
g
35.2
Fat
g
2.8g
Fiber
11.7g
Sugar
1004mg
Sodium
Tips from the kitchen
- Don't crowd the pan when you brown the chicken. You want a quick sear for color, not to cook it through, since it finishes in the oven. Two minutes a side over high heat is plenty.
- Cut the broccoli into smallish florets so they cook through in the oven. Big chunks will still be crunchy when the chicken is done.
- Mix the cream, soy, and sweet chili in a bowl before you pour it in. The soy can split the cream a little if you add it straight to a hot pan.
- Chicken breasts vary a lot in thickness. Check the thickest one around 20 minutes. It's done when the juices run clear and there's no pink in the middle.
- Start the rice when the dish goes in the oven and they'll finish around the same time.
Ways to vary it
- Swap the broccoli for sugar snap peas or green beans if that's what you have. Both hold up well in the sauce.
- A little grated ginger or a clove of garlic in with the vegetables adds some warmth if you want it.
- Chicken thighs work instead of breasts and stay juicier. Give them a few extra minutes in the oven.
Storage & leftovers
Keeps in the fridge for up to 3 days in a sealed container. The cream sauce can freeze, though it may look a bit grainy when thawed, so a gentle stir while reheating helps. Warm it slowly on the stove or in the microwave at lower power so the chicken doesn't dry out.
What to serve with it
The rice does most of the work here, soaking up the sauce. A simple cucumber salad with a splash of rice vinegar on the side cuts through the cream nicely.
UC
By Untrained ChefPublished 19 March 2026 · Updated 11 July 2026
