New this month
Get the Allrecipes magazine

Coconut Milk-Free Panang Curry Chicken

 made it  |  0 reviews   |   photos
E. Bryden

"This is a Thai recipe that can also be made with pork, beef, or tofu instead of chicken. This recipe traditionally contains coconut milk, but I substituted other ingredients. Serve over rice."
Added to shopping list. Go to shopping list.


26 m servings 358 cals
Original recipe yields 4 servings (4 main dish-size servings)

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.


  • Cook's Note:
  • Two cups of coconut milk can be used instead of cream and coconut extract, if desired.

Nutrition Facts

Per Serving: 358 calories; 30.7 g fat; 13 g carbohydrates; 31.4 g protein; 134 mg cholesterol; 942 mg sodium. Full nutrition

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 0