Panang chicken curry

    30 min

    This southern Thai curry is a deliciously different change from the norm, thanks to the unique flavours of Panang curry paste. Panang refers to the island of Penang in Malaysia which borders the south of Thailand.

    3 people made this

    Serves: 4 

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

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a wok, fry the curry paste in oil until it is fragrant. Add the coconut milk and bring to the boil.
    2. Add the chicken and cook for a few minutes, till just about done and no longer pink in the centre. 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 liked.
    4. To serve, place the curry in a large bowl. Garnish with the red chillies and basil. Pair with steamed jasmine rice.

    Curry paste

    You can find Panang curry paste online and in some speciality shops. We also have a recipe on this site to make it at home.

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    Reviews in English (161)


    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)