-
-
-
-
-
+3
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.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(205)
Reviews in English (149)
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
Global Reviews
Write a review
