Chicken Panang Curry

    45 minutes

    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.

    2 people made this

    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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     -  14 Jul 2012  (Review from Allrecipes Southeast Asia)

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