Thai Panang Chicken Lasagna

Name: Thai Panang Chicken Lasagna
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Thai
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, cooked to 165°F (74°C) internal temperature and shredded into bite-sized pieces; 5 tbsp (75 g) panang curry paste; 13½ oz (400 ml) unsweetened coconut milk, full-fat, canned; 1 cup (240 ml) chicken or vegetable broth; 1½ tbsp (22 ml) fish sauce; 3 tbsp (45 ml) fresh lime juice; 8 leaves fresh kaffir lime leaves, whole, bruised lightly; 2 tsp (10 g) palm sugar or light brown sugar; 4 cloves garlic cloves, minced; 2 medium (100 g) shallots, thinly sliced; 2 tbsp (30 ml) neutral cooking oil; 12 oz (340 g) lasagna noodles, cooked according to package directions, drained; 1½ cups (360 g) ricotta cheese; 2 cups (200 g) shredded mozzarella cheese, low-moisture; 3 tbsp (45 g) creamy peanut butter; ¾ cup (100 g) roasted, unsalted peanuts, finely crushed; ½ cup (15 g) fresh cilantro, chopped (optional); 1 whole red Thai chili, thinly sliced (optional); to taste salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A creative fusion of Italian lasagna and Thai flavors, featuring layers of tender pasta with a savory panang curry chicken filling enriched with coconut milk, kaffir lime, and topped with a peanut crust. The result is a warm, aromatic baked dish that marries creamy coconut sauce with the comfort of melted cheese.

Prep: 30 min
Cook: 45 min
Wait: 20 min
Total: 1 hr 35 min
Makes: 1 lasagna (8 servings)

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Ingredients

8 servings

1½ lb (680 g) boneless, skinless chicken breasts, cooked to 165°F (74°C) internal temperature and shredded into bite-sized pieces
5 tbsp (75 g) panang curry paste
13½ oz (400 ml) unsweetened coconut milk, full-fat, canned
1 cup (240 ml) chicken or vegetable broth
1½ tbsp (22 ml) fish sauce
3 tbsp (45 ml) fresh lime juice
8 leaves fresh kaffir lime leaves, whole, bruised lightly
2 tsp (10 g) palm sugar or light brown sugar
4 cloves garlic cloves, minced
2 medium (100 g) shallots, thinly sliced
2 tbsp (30 ml) neutral cooking oil
12 oz (340 g) lasagna noodles, cooked according to package directions, drained
1½ cups (360 g) ricotta cheese
2 cups (200 g) shredded mozzarella cheese, low-moisture
3 tbsp (45 g) creamy peanut butter
¾ cup (100 g) roasted, unsalted peanuts, finely crushed
½ cup (15 g) fresh cilantro, chopped (optional)
1 whole red Thai chili, thinly sliced (optional)
to taste salt
to taste freshly ground black pepper

Equipment (8)

9×13-inch (23×33 cm) baking dish
large skillet (12-inch / 30 cm)
medium saucepan
wooden spoon
box grater or microplane
sharp knife
cutting board
instant-read thermometer

Steps

Before you start

Preheat oven to 375°F (190°C) 15 minutes before baking
Have a 9×13-inch (23×33 cm) baking dish ready
Cook chicken breasts to an internal temperature of 165°F (74°C), then shred into bite-sized pieces ahead of time

1
Sauté aromatics
- Heat 2 tbsp (30 ml) neutral oil in a 12-inch (30 cm) skillet over medium heat.
- Once shimmering, add 4 minced garlic cloves and 2 sliced shallots.
- Stir constantly for 2–3 minutes until fragrant and the shallots begin to soften.
- Do not brown.
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Ready when: Shallots are soft and garlic is fragrant but not browned
Tip: Keep the heat at medium to prevent the garlic from burning, which would taste bitter.
2
Bloom panang paste
- Add 5 tbsp (75 g) panang curry paste to the skillet and stir constantly for 1–2 minutes, breaking it up with your spoon.
- The paste will darken slightly and become very fragrant.
- This blooming step releases the complex flavors locked in the paste.
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Ready when: Paste is darker and very aromatic; oil begins to separate from the spice solids
Tip: Blooming the paste in oil before adding liquid unlocks deeper, more complex flavor.
3
Build coconut sauce
- Pour in 1 can (13.5 oz / 400 ml) unsweetened coconut milk and 1 cup (240 ml) chicken broth.
- Stir well to combine and break up any remaining paste clumps.
- Add 8 bruised kaffir lime leaves, 2 tsp (10 g) palm sugar, and 1.5 tbsp (22 ml) fish sauce.
- Bring to a gentle simmer, stirring occasionally.
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Ready when: Sauce simmers gently with small bubbles breaking the surface; no raw paste taste when a small amount is tasted
Tip: Bruise the kaffir lime leaves gently by rolling them between your palms to release their oils before adding.
4
Add chicken and seasonings
- Stir in 1.5 lb (680 g) of shredded cooked chicken that has been cooked to an internal temperature of 165°F (74°C).
- Reduce the heat to medium-low and simmer for 5 minutes, stirring occasionally.
- Add 3 tbsp (45 ml) fresh lime juice and 3 tbsp (45 g) creamy peanut butter, stirring well to incorporate.
- The peanut butter will make the sauce rich and slightly thicker.
- Taste and adjust salt and pepper as needed.
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Ready when: Sauce coats the back of a spoon; lime juice has mellowed the heat; peanut butter is fully incorporated
Tip: Whisk the peanut butter in a small bowl with a few tablespoons of the hot sauce first to avoid lumps, then stir into the pan.
5
Prepare cheese mixture
- In a medium bowl, combine 1.5 cups (360 g) ricotta cheese and 2 cups (200 g) shredded mozzarella cheese.
- Stir until evenly mixed.
- Season lightly with salt and pepper.
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Ready when: Cheeses are evenly blended with no streaks of ricotta
6
Assemble lasagna layers
- Spread a thin layer of panang sauce (about ½ cup / 120 ml) on the bottom of a 9×13-inch (23×33 cm) baking dish.
- Lay 3–4 lasagna noodles across the sauce, overlapping slightly.
- Spread 1 cup (240 ml) panang sauce over the noodles, then dollop and spread ⅓ of the cheese mixture (about ½ cup / 120 g) over the sauce.
- Repeat this pattern two more times: noodles, sauce, cheese.
- Top with a final layer of noodles and the remaining sauce (about 1 cup / 240 ml).
- There should be a small pool of sauce visible around the edges.
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Ready when: Layers are even and well-distributed; sauce covers all exposed noodles
Tip: Dampen the noodles slightly under running water before layering to prevent them from cracking as you assemble.
7
Make peanut topping
- Mix 0.75 cup (100 g) finely crushed roasted peanuts with a pinch of salt and pepper.
- Scatter evenly over the top layer of sauce.
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Ready when: Crushed peanuts are evenly distributed across the top
8
Bake until bubblingOven 375°F / 190°C
- Cover the baking dish with foil and bake at 375°F (190°C) for 25 minutes.
- Remove the foil and continue baking for another 15–20 minutes, until the sauce bubbles vigorously around the edges and the peanut topping is golden and fragrant.
- The cheese will have melted into the sauce below.
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Ready when: Sauce bubbles around the edges; peanut topping is golden and crispy; cheese is melted throughout
Tip: Remove the foil partway through so the peanuts can toast and turn golden brown without steaming under cover.
9
Rest before serving
- Remove from the oven and let rest for 10 minutes before cutting.
- This allows the sauce to set slightly so portions won't fall apart when lifted.
- The residual heat will also finish cooking any noodles that are still slightly al dente.
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Ready when: The surface should no longer look wet or soupy; a spatula easily slides under the edge
Tip: Do not skip this rest time; it is critical for clean, sturdy portions.
10
Garnish and serve
- Scatter chopped fresh cilantro and thinly sliced red Thai chili (if using) over the top.
- Cut into 8 equal portions and serve warm.
- Spoon any pooled sauce from the bottom of the pan over each serving.
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Tip: Fresh cilantro and chili add bright, spicy contrast to the rich, creamy panang sauce.

Good to know

Tips

Bloom the panang paste in hot oil for at least 1–2 minutes before adding liquid. This crucial step releases the complex spice flavors trapped in the paste, resulting in deeper, more authentic panang flavor.
Cook chicken breasts to an internal temperature of 165°F (74°C) using an instant-read thermometer to ensure food safety. Shred your own or use high-quality rotisserie chicken for the best texture. Overcooked or stringy chicken can become tough in the oven; aim for tender, bite-sized pieces.
If your panang sauce tastes too hot, add a splash more coconut milk and a pinch of palm sugar to balance the heat. The sauce should be savory, creamy, and only gently spicy.
Do not overcrowd the layers with cheese; too much will make the lasagna heavy and difficult to cut. Three layers of pasta with three layers of filling is ideal for an even, elegant presentation.

Make ahead

Assemble the lasagna up to 6 hours ahead: cover tightly with plastic wrap and refrigerate. Bake directly from cold, adding 10–15 minutes to the total bake time. Alternatively, prepare the panang curry sauce up to 2 days ahead and store in the refrigerator; reheat gently before assembling.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 350°F (175°C) oven, covered with foil, for 15–20 minutes until warmed through. Do not microwave, as it may scorch the peanut topping. Freeze uncooked assembled lasagna (before baking) for up to 3 months; bake from frozen, adding 20 minutes to the bake time.

Substitutions

panang curry paste → Red curry paste. Use the same amount; the dish will be slightly spicier and less rich, with fewer peanut notes. The flavor profile will shift from panang's creamy mildness to red curry's brighter heat.
fresh kaffir lime leaves → Zest and juice of 1 regular lime. Use 1 tbsp (15 ml) fresh lime juice instead of the broth adjustment. The unique citral notes of kaffir lime will be less floral, but the dish remains aromatic and balanced.
fish sauce → Soy sauce or tamari. Use 2 tbsp (30 ml) for a less funky, slightly saltier profile. The umami backbone will remain, though fish sauce's fermented depth is unique.
creamy peanut butter → Almond butter or tahini. Use 2.5 tbsp (38 g) almond butter or 3 tbsp (45 g) tahini. Almond butter will be slightly more delicate; tahini will add nuttiness without sweetness. The sauce will be thinner; use less broth if needed.