Chicken panang curry

Chicken panang curry


1 person made this

About this recipe: This colourful Thai panang curry with coconut milk and chicken is a quick and easy weeknight dinner full of exotic flavours and a hint of spice.


Serves: 4 

  • 1 tablespoon red curry paste, or more to taste
  • 2 (400ml) tins coconut milk
  • 4 skinless, boneless chicken breasts, cubed
  • 2 tablespoons fish sauce
  • 2 teaspoons brown sugar
  • 1 tablespoon Thai seasoning (optional)
  • 1 clove garlic, crushed
  • 1 red pepper, thinly sliced (optional)
  • 1 stalk lemongrass, bottom third only, peeled and minced
  • 10g Thai basil leaves, torn into bite-size pieces

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

  1. Heat a wok or large pan over medium-low heat. Add curry paste; fry until fragrant, about 30 seconds. Pour in coconut milk. Bring to a slow boil. Stir in chicken, fish sauce, brown sugar, Thai seasoning and garlic. Simmer until sauce starts to thicken and chicken is cooked through, 6 to 8 minutes.
  2. Stir red pepper into the wok; cook until heated through, 3 to 5 minutes. Add lemongrass and basil; stir to distribute flavours, about 1 minute.


You do not want to boil it so much that an orange oil appears on top; reduce the heat if this happens.


If you are scaling this recipe up or down, count on using 1 tin of coconut milk for every 2 to 3 chicken breasts.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate