About this recipe: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.
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
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Method Prep:15min › Cook:15min › Ready in:30min
In a wok, fry the curry paste in oil until it is fragrant. Add the coconut milk and bring to the boil.
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.
Taste and adjust the saltiness by adding more fish sauce if liked.
To serve, place the curry in a large bowl. Garnish with the red chillies and basil. Pair with steamed jasmine rice.
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.