Panang chicken curry

    (1)
    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.


    Be the first to make this!

    Ingredients
    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

    Method
    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.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (1)

    Reviews in English (1)

    by
    0

     -  14 Jul 2012  (Review from Allrecipes SE Asia)

    Write a review

    Click on stars to rate