Chicken Panang Curry

Chicken Panang Curry


1 person made this

This is a rich chicken curry for only 30 minutes of cooking time. I serve it with fresh steamed Jasmine rice and garnish with fresh chilli and Thai basil leaves.


Serves: 4 

  • oil for frying
  • 4 tablespoons Panang curry paste
  • 4 cups (1 litre) coconut milk
  • 300g chicken breast, cubed
  • 2 tablespoons palm sugar
  • 2 tablespoons fish sauce
  • 6 kaffir lime leaves, torn
  • 2 big red chillies, sliced
  • 1 handful Thai basil leaves

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. In a wok, fry the curry paste in oil until it is fragrant. Add the coconut milk and bring to a boil.
  2. Add the chicken and cook until almost done. Add the palm sugar, fish sauce and lime leaves. Simmer for 5 minutes.
  3. Taste and adjust the saltiness by adding more fish sauce if necessary.
  4. To serve, place the curry in a large bowl. Garnish with the red chillies and basil. Pair with steamed jasmine rice.

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