Penang chicken curry

    35 min

    Cubed chicken is simmered with coconut milk, Penang curry paste, palm sugar, fish sauce and kaffir lime leaves, then garnished with red chillies and fresh Thai basil leaves. Serve with freshly cooked rice.

    185 people made this

    Serves: 4 

    • 5 tablespoons Penang curry paste
    • 2 tablespoons cooking oil
    • 1 litre coconut milk
    • 300g 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, for garnish
    • 10g fresh Thai basil leaves, for garnish

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

    1. Fry the curry paste in the oil in a large frying pan over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to the boil. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce and kaffir 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.


    If your local supermarket doesn't sell Penang curry paste, palm sugar or fresh Thai basil, you will find them in Chinese/Oriental speciality stores.

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    Reviews in English (163)


    At the suggestion of the old dude at the local Asian market, I first heated up the oil and added a 4 oz can of panang curry paste with 2 decent-sized crushed garlic cloves, then added sliced chicken and cooked very slowly on low heat until nearly done. I then added 1 TBS of fish sauce, torn/bruised lime leaves (and removed when serving), 1 TBS of palm sugar, and 2 cans of coconut milk and simmered until the sauce thickened slightly, about 10-15 mins. Turned out wonderful and fragrant, and the smell alone had my neighbors asking what I was making, drooling over my front door.  -  22 Feb 2011  (Review from Allrecipes US | Canada)


    I had to substitute a lot of ingredients (brown sugar for the palm sugar; grated lime zest, dash of lime juice, and a bay leaf for the kaffir lime leaves; "regular" basil for the Thai basil leaves), but this dish was still amazingly good. The sauce was so good I kept the leftovers and I plan to make a batch of rice tomorrow just so that the sauce does not go to waste.  -  17 Aug 2011  (Review from Allrecipes US | Canada)


    This recipe is very authentic! All the ingredients contribute to its unique taste. Don't skimp...go to your local Asian market and get the ingredients. Also very very easy to make. Reminded me of my favourite Thai restaurant I always ate at in Hawaii! Will be making this again and again! Thanks!  -  30 Apr 2010  (Review from Allrecipes US | Canada)