Penang Coconut Chicken Curry

Penang Coconut Chicken Curry


161 people made this

This is a spicy coconut based chicken curry. Penang refers to the island of Penang in Northern Malaysia bordering Southern Thailand.


Serves: 4 

  • 5 tablespoons Panang curry paste
  • 2 tablespoons cooking oil
  • 4 cups (1 litre) coconut milk
  • 335g skinless, boneless chicken breast, cubed
  • 2 tablespoons palm sugar
  • 2 tablespoons fish sauce, or to taste
  • 6 kaffir lime leaves, torn
  • 2 fresh red chillies, sliced
  • 1/4 cup fresh Thai basil leaves

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Fry the curry paste in the oil in a large frypan or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil.
  2. Add the chicken then cook and stir until the chicken is nearly cooked through; 10 to 15 minutes.
  3. Stir the palm sugar, fish sauce and lime leaves into the mixture; simmer together for 5 minutes.
  4. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chillies and Thai basil leaves to serve.

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Reviews (2)


YUM! only used 400g tin of coconut milk, it was plenty. Also added snow peas, red capsicum and some finely sliced carrots. Delicious. - 31 Jul 2012


I am not confident with curries so followed this recipe strictly. it was so easy and quick to make, and my grandson; who orders Chicken Penang whenever they dine at asian restaurants; loved it and had numerous helpings. I will definately make it again. - 24 Jul 2011

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