Panang curry with chicken represents the diversity of Thailand's southern region. Panang refers to the island of Penang in Northern Malaysia bordering southern Thailand. Use 4 tablespoons curry paste from a fresh curry paste recipe or 5 tablespoons pre-made curry paste if time does not permit making your own paste

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chile peppers and Thai basil leaves to serve.

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Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

596 calories; 51.2 g total fat; 46 mg cholesterol; 981 mg sodium. 18.5 g carbohydrates; 22.3 g protein; Full Nutrition

Reviews (168)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/16/2016
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. Read More
(669)

Most helpful critical review

Rating: 3 stars
06/29/2016
For us it was way too hot! I wish I had read more reviews before making i. Read More
(1)
238 Ratings
  • 5 star values: 187
  • 4 star values: 44
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
03/16/2016
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. Read More
(669)
Rating: 5 stars
03/16/2016
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. Read More
(669)
Rating: 5 stars
08/17/2011
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. Read More
(234)
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Rating: 5 stars
05/03/2010
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! Read More
(143)
Rating: 5 stars
03/22/2012
I too had to figure out a way to make my favorite Thai dish - and tweaked it a bit by substituting a couple (hard to find) ingredients and adding a couple that make it simply killer (peanut butter). And just as an fyi... using lime juice instead of lime leaves does not work as a substitution. A kaffir lime leaf tastes and is used more like our bay leaf not a lime. Just to simplify here is my ingredient list: Panang Curry paste / Lite coconut milk / Crunchy Peanut butter / (to make a substitute for Kaffir lime leaves use 1/3 of each: lime zest fresh thyme and a bay leaf. Use lemon thyme if available.) / Brown Sugar / Hoisin Sauce / Fresh basil chiffonade / Red Pepper / Green Pepper / chicken breast / Lime juice / Jasmine rice. The crunchy peanut butter adds another Thai dimension that just "makes" this dish IMO. (not sure if it changes the name of the dish.. but who cares!?!) The kaffir lime leaf substitution took some research and is a wonderful replacement trick. This dish is ridiculously easy to make and so impressive! Not to mention sooooo good. Thanks for posting this! Read More
(68)
Rating: 5 stars
06/19/2011
Absolutely delicious! We didn't have the kaffir lime leaves so zexted a lime. We also didn't have the palm sugar so I used agave nectar. And I used regular basil leaves instead of Thai basil. It was as good as I've had in any restaurant. We LOVED it! Read More
(44)
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Rating: 5 stars
12/20/2010
This is awesome! Just like the restaurants! I added a bunch of slightly grilled bell peppers to the curry and it was a full meal! Read More
(38)
Rating: 5 stars
01/24/2011
this recipe is PERFECT. we didn't put in the fish sauce yet it still tasted exactly like the one at my favorite thai restaurant! However we added some bell peppers for a little extra crunch:) Read More
(36)
Rating: 5 stars
03/12/2012
I fell in love with Panang Curry at our local Tai Restaurant and finally realized if I knew how to make it I would be saving a lot of money!!! (That's how much I've liked it!) I asked the kind owner who is from Tailand and bless his heart he brought me out their fresh curry cane sugar coconut milk and kaffir leaves and told me how to make it!! This recipe is almost exactly what he described to me except he had me cook the curry with the heavy cream on the top of the coconut can until heated then add the chicken to cook. Finally add the rest of the coconut can (the thinner liquid in the bottom of the can) with the remaining ingredients. Finally when removed from heat add cut sweet peppers and broccoli...YUM!!! Needless to say I WILL be returning to this restaurant again and again... Delicious!! Read More
(31)
Rating: 5 stars
11/16/2011
This was easy and delicious. I was able to purchase all ingredients from a local Asian Market. The only variation I did off of the recipe was to cook the chicken in the curry paste and oil and two cloves of garlic prior to adding the coconut milk. I also added potatoes and carrots. Tasted as good or better than take out... Read More
(27)
Rating: 3 stars
06/29/2016
For us it was way too hot! I wish I had read more reviews before making i. Read More
(1)