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Panang chicken curry recipe

Panang chicken curry recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken curry

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.

1 person made this

IngredientsServes: 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

MethodPrep: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 & ratingsAverage global rating:(226)

Reviews in English (161)

by duckman

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

by Mowser

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

by lilacwine808

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

Thai Panang Chicken Curry

Panang Gai (พะแนงไก่) or Panang curry with chicken, is a traditional Thai recipe with red curry paste, chicken and coconut milk.

Panang Gai (พะแนงไก่) or Panang curry with chicken, is a traditional Thai recipe with red curry paste, chicken and coconut milk.

This curry originates from the Panang, in the central region of Thailand. It has the most prominent zesty and nutty flavors of Kaffir lime and Peanuts. This orangish curry absolutely looks delicious and mouth-watering. It is so simple and can be prepared in just 20 mins if you have the homemade curry paste ready with you. The only difference between the red curry paste and the Panang curry paste would be the roasted peanut, making the curry thick and creamy. Trust me you are going to love this curry and it's definitely worth a try. In this recipe, you will understand how to make the curry paste from scratch. We usually prefer fresh homemade Panang curry paste as it's the best way to get the fresh flavors of the curry.

In a saute pan or a wok over medium-high heat, reduce ½ cup coconut milk until thickened and creamy.

Stir in curry paste and reduce the heat to medium-low. Cook the paste for a few minutes, stirring constantly, until coconut oil separates away from the paste.

Add palm sugar and kaffir lime leaves and cook for a minute or so until the sugar is dissolved.

Add chicken and quickly toss it with the curry paste, Once the chicken is about 50% cooked, add the remaining coconut milk and stir for 30 more seconds or just until the chicken is fully cooked. If it looks too dry, you can add a splash of water at this point.

Add some fish sauce and cook the curry for 5 mins.

Add in red peppers and turn off the heat.

Garnish with julienned kaffir lime leaves and more red peppers as desired.

Serve with jasmine rice, enjoy!

Servings 2

Amount Per Serving Calories 509 % Daily Value * Total Fat 40.2g 62 % Saturated Fat 10.7g 54 % Cholesterol 110mg 37 % Sodium 2479mg 104 % Potassium 283mg 9 % Total Carbohydrate 21.9g 8 % Dietary Fiber 1.7g 7 % Sugars 4.3g Protein 21.3g 43 % Calcium 3 % Iron 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Chicken Panang Curry

Panang Curry, if you have never had it before, is typically a little more mild than most traditional curries. The flavor, in my opinion, is somewhere between Massaman Curry and Red Curry. The balance of flavors is absolutely delicious — when I made this for my family, they were begging for more (even the toddlers)! In the recipe, I added some vegetable suggestions to add to the curry, last time I made this I put ALL of the vegetables in and it took it to a whole new level (I love my curry packed with veggies though. It makes me feel like I am eating healthier). Add all the vegetables or just one or two, whatever you think your family would like best!

How We Make It

Without a doubt, a sizzling hot wok will make quick work of the dish. Flash stir-fry the chicken first, just enough to add some searing color on the outside. The browned chicken will still be pink and undercooked on the inside. It will finish cooking in the sauce. Add the veggies and aromatics to the wok until soft and fragrant. Most importantly is to stir and or shake the pan continually. At this point, add the curry paste and the coconut milk and cream. We like to use a can of the cream along with the milk. We find the result is a more luxurious and creamy curry. Return the chicken and allow the sauce to reduce. Serve with a side of rice noodles or jasmine rice. Simple and incredibly tasty.

  • 2 cups light cream
  • ¼ teaspoon coconut extract, or to taste
  • ¼ cup Panang-style red curry paste
  • 2 tablespoons chicken broth, or to taste
  • 1 pound skinless, boneless chicken breast halves, cubed
  • ½ red bell pepper, chopped
  • ½ green bell pepper, chopped
  • ½ white onion, chopped
  • 2 tablespoons Asian fish sauce (nam pla)
  • 1 tablespoon white sugar
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 tablespoon all-purpose flour, or as needed

Heat cream and coconut extract in a skillet or wok over medium-high heat. Whisk curry paste and chicken broth together in a bowl stir into cream mixture and bring to a simmer. Add chicken, cover, and cook just until chicken is no longer pink in the center, about 3 minutes.

Stir red pepper, green pepper, onion, fish sauce, sugar, garlic, and basil into the curry mixture. Replace cover cook until vegetables are just cooked through, about 3 minutes more. Stir in flour to thicken to desired consistency.

Panang Chicken Curry, 'Panang Gai'

Penang is a dry curry, probably originally "imported" from Malaysia. It can be prepared with any meat, and many fishes. This variety uses chicken.



  • 1 Cup Chicken, Cut into Bite Sized pieces
  • 1/2 Cup Coconut Milk
  • 1 Tablespoon Chopped Garlic
  • 3 Tablespoons Penang Curry Paste
  • 2 Tablespoons Fish Sauce
  • Sugar to Taste
  • 3 Kaffir Lime Leaves, Shredded
  • 15 Leaves Fresh Thai Basil, Shredded

Method for Panang Chicken Curry, 'Panang Gai'

Place a wok over medium high heat, and warm the coconut milk, but don't let it boil. Add the curry paste, and stir it until the oil begins to separate out and form a thin film, to bring out the maximum flavor. Add the remaining ingredients except the lime leaves and basil leaves, and simmer until the sauce is absorbed and thickened. Add the lime leaves and basil leaves and stir fry briefly before serving.

Garnish with julienned red chili, with Thai jasmine rice, and the usual Thai table condiments.

Note if you particularly like your curries hot, then replace the fish sauce in the cooking with nam pla prik (chillies marinated in fish sauce), that has had at least a week to mature.

Nam pla prik

Put two thirds of a cup of Thai chile peppers or jalapeno peppers in a 1 pint jar, and fill with fish sauce. Seal and keep for a week before using.

Thai Panang Chicken Curry

Marion’s Kitchen Thai Red Curry, which includes:

2 Tbsp vegetable or canola oil

500g (about 1 lb) chicken breast, thinly sliced

sliced kaffir lime leaves to serve (optional)

sliced red chilli to serve (optional)


Heat oil over medium heat and fry the THAI RED CURRY PASTE for about a minute or until it starts to smell yummy.

Pour in the creamy COCONUT MILK and stir. Add the chicken and stir until almost cooked. Stir through the sugar and the DRIED THAI HERBS & CHILLI (leave the chillies out if you want a mild curry or chop them up if you want a spicier curry).

Drain and discard the liquid from the BAMBOO SHOOTS. Add drained bamboo shoots and stir. Simmer for a further 1-2 minutes or until chicken is cooked through. Remove from heat and transfer to a serving plate. Top with kaffir lime leaves and chilli, if using.

Thai Panang Chicken Curry

To make the curry paste, soak the dried chillies in hot water for 10-15 minutes or until softened. Remove the chillies from the water (it doesn’t matter if you don’t drain them completely as some water is fine). Reserve the chilli soaking water. Roughly chop the chillies and then place them into the bowl of a food processor. Then add the remaining ingredients. Blend until smooth, adding some of the chilli soaking water a tablespoon at a time if the ingredients aren’t blending smoothly.

Heat the vegetable oil in a saucepan over medium heat. Add half the curry paste and cook, stirring for about 2 minutes. Then add the chicken and stir-fry until the chicken starts to colour. Stir through the coconut milk. Cover and reduce the heat to low. Simmer for 30 minutes.

Taste the finished curry for seasoning. Add the fish sauce and palm sugar and taste again to see if you would like to add more. Transfer to a serving plate. Drizzle with coconut cream and top with kaffir lime leaves and slices of red chilli.


  • Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate either is fine.

Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.

Add the chicken and lime leaves, and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the asparagus and oyster mushrooms and continue to simmer until everything is tender and cooked through, about 3 more minutes.

Chicken Panang Curry Recipe

This Chicken Panang Curry Recipe creates a delectable, mouthwatering sauce that has tons of flavor, is slightly spicy and mildly sweet with a subtle taste of peanut butter. A recipe that is rich, creamy and smooth with tender pieces of chicken breast providing a great weeknight treat for your family meal.

  • Author: Kristy Murray
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1 x
  • Category: Thai
  • Method: Stove-top
  • Cuisine: Asian


  • 1 tablespoon Coconut Oil
  • 1 large Red Bell Pepper, thick slices
  • 1 Large Sweet Onion, thick slices
  • 3 &ndash 4 tablespoons of Panang Curry Paste, to taste (I prefer Mae Ploy)
  • 3 cups full-fat Coconut Milk (I prefer Chaokoh)
  • 1 1/2 pounds Skinless, Boneless Chicken Breast, thinly sliced
  • 2 tablespoons Coconut Sugar
  • 2 tablespoons Fish Sauce (I prefer Healthy Boy Brand)
  • 6 Kaffir Lime Leaves, bruised and torn
  • 8 ounce package Snow Peas
  • Brown Rice


  • Heat a large deep sided skillet over medium-high heat. When hot add 1 tablespoon of coconut oil.
  • When the oil has melted and is hot and shimmering, add 1 large thick sliced red bell pepper, 1 large thick sliced sweet onion. Sauté for about 5 minutes. The vegetables should still be a little firm.
  • Add 3 tablespoons of Panang curry paste and stir continually with the vegetables for about 1 minute.
  • Pour in 3 cups of full-fat coconut milk and stir to combine it with the paste and the vegetables.
  • Bring to a slight boil and add 1 1/2 pounds of thinly sliced skinless, boneless chicken breasts. Bring to a low boil again and reduce the heat to low or medium-low and simmer until the chicken is cooked through about 8-10 minutes.
  • Add 2 tablespoons of coconut sugar, 2 tablespoons of fish sauce, 6 bruised and torn kaffir lime leaves and 8 ounces of snow peas. Stir until all ingredients are combined.
  • Serve over brown rice.
  • ENJOY!!


  • The beauty of this recipe is you can get rid of any leftover vegetables found in your fridge. Broccoli, asparagus, green beans, spinach, etc.
  • I used three tablespoons of the paste which creates a medium heat. If your family likes extra spice, you can spoon in an additional tablespoon. Or if mild spice is what you prefer, go with less.
  • My brand preference is Mae Ploy Panang curry paste. You might be able to find it in the International section of your local grocery store, but more than likely you will have to shop at an Asian market or purchase it through Amazon. If you purchase a different name-brand, be prepared to use more paste as they&rsquore usually less spicy. You&rsquoll need to test it.
  • Make sure and purchase full-fat coconut milk to add the rich creamy result that the recipe is looking for. Othewise the sauce will be soupy. My brand preference is Chaokoh which you can find at an Asian market.
  • This recipe is not limited to chicken by any means. Pork, beef, shrimp, all of these are good choices as well. Tofu is another great option.
  • The leaves have a lovely fresh lemon flavor which should be bruised and torn for this recipe. You don&rsquot want to purchase dried leaves as they lose their delicate essential oil. Fresh is always better. To release their aroma bruise them with a pestle and mortar or crush them in your hands.
  • This recipe can easily be converted for a Keto diet. Just switch the coconut sugar for a keto friendly sweetner. I really like brown monk fruit sweetener. Grab a bag of cauliflower rice from your grocery store and sub it for the brown rice.


  • Serving Size: 1 cup curry and 3/4 cup rice
  • Calories: 608
  • Sugar: 10 g
  • Sodium: 1162 mg
  • Fat: 27 g
  • Saturated Fat: 20 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 43 g
  • Cholesterol: 85 mg

Keywords: panang curry recipe, thai panang curry, chicken panang curry, curry dishes,


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