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Penang Coconut Chicken Curry
This is a spicy coconut based chicken curry. Penang refers to the island of Penang in Northern Malaysia bordering Southern Thailand.
Ingredients
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
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- 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.
- Add the chicken then cook and stir until the chicken is nearly cooked through; 10 to 15 minutes.
- Stir the palm sugar, fish sauce and lime leaves into the mixture; simmer together for 5 minutes.
- 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 and Ratings
Global Ratings:
(237)
Reviews in English (169)
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
Made the penang curry it was as gd as any Thai Restaurant could make, thanks for the recipe will make again I made the curry as yr recipe - 23 Jan 2017