A red curry made with coconut milk. This goes well with chicken, beef, pork, or just veggies! For this recipe I used chicken, but adjust according to taste. Serve with sticky rice.

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Ingredients

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

Directions

Instructions Checklist
  • Heat a wok or large skillet 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. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

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  • Stir red bell pepper into the wok; cook until heated through, 3 to 5 minutes. Add lemongrass and basil; stir to distribute flavors, about 1 minute.

Cook's Note:

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

Tips

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

Nutrition Facts

537 calories; 28.3 g protein; 13.6 g carbohydrates; 58.5 mg cholesterol; 694.9 mg sodium. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/29/2017
This was a good foundation recipe for my own experimentation at developing my own ideal Panang Curry. My tweaks: Shrimp instead of chicken. Add 2 Tbsp fresh lime juice double the basil add one sliced fresh jalapeño with seeds. Read More
(1)

Most helpful critical review

Rating: 3 stars
07/01/2016
6-30-2016 ~Fun and interesting to prepare as well as to eat, this was fairly outside of my comfort zone. Ingredients like red curry paste, coconut milk and lemongrass are relatively new for both Hubs and me. As for the fish sauce, this is our second attempt to like it. The first time we tried it we agreed it smelled bad and it tasted bad too. This time around it still smelled bad and tasted bad. Unfortunately, its flavor was predominant, overshadowing the milder flavors of the other ingredients. I believe had I used less of it or eliminated it completely we would have enjoyed this dish much more. Take a chance if you will, but if you want to play it safe leave it out altogether and just add a little salt to compensate. Read More
(3)
11 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
06/29/2017
This was a good foundation recipe for my own experimentation at developing my own ideal Panang Curry. My tweaks: Shrimp instead of chicken. Add 2 Tbsp fresh lime juice double the basil add one sliced fresh jalapeño with seeds. Read More
(1)
Rating: 3 stars
07/01/2016
6-30-2016 ~Fun and interesting to prepare as well as to eat, this was fairly outside of my comfort zone. Ingredients like red curry paste, coconut milk and lemongrass are relatively new for both Hubs and me. As for the fish sauce, this is our second attempt to like it. The first time we tried it we agreed it smelled bad and it tasted bad too. This time around it still smelled bad and tasted bad. Unfortunately, its flavor was predominant, overshadowing the milder flavors of the other ingredients. I believe had I used less of it or eliminated it completely we would have enjoyed this dish much more. Take a chance if you will, but if you want to play it safe leave it out altogether and just add a little salt to compensate. Read More
(3)
Rating: 5 stars
03/08/2016
I added some extra chilies and a some eggplant. We loved it. Read More
(1)
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Rating: 4 stars
06/29/2017
This was a good foundation recipe for my own experimentation at developing my own ideal Panang Curry. My tweaks: Shrimp instead of chicken. Add 2 Tbsp fresh lime juice double the basil add one sliced fresh jalapeño with seeds. Read More
(1)
Rating: 4 stars
02/27/2020
If you like spicy curry, double the amount of paste. This was super easy and yummy. I added broccoli and peanuts, would be good with cashews too! Read More
Rating: 4 stars
01/15/2019
Use coconut cream instead of milk recipe is easily halved. I used baby bok choy and broccoli. Very tasty! Read More
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Rating: 4 stars
09/19/2016
Cooking foreign cuisine was very intimidating but this turned out to be very simple and delicious. I would add other vegetables personally but this opened the door to cooking other Thai dishes! Read More
Rating: 5 stars
01/28/2019
Cooked for 8 used only 3 cans of coconut milk still took over an hour to reduce....way off on the volume of coconut milk required. Read More
Rating: 5 stars
08/31/2019
This is a great recipe with some minor adjustments. I recommend reducing the fish sauce to one tablespoon and increasing the red curry paste to two tablespoons. This is a more typical ratio for American palates, and I would suggest doing this unless you love a fishier tasting broth. You can also add 1/4 in cut summer vegetable such as zucchini or yellow squash or eggplant or long beans to the dish. Read More
Rating: 2 stars
03/08/2020
Decent mix of flavors that could do with a little more something. The result was very mild, with no real spice to speak of. I also think that 2 cans of coconut milk is too much, leaving a strong aftertaste that clings to the mouth. Maybe chicken broth could help with the needed liquid, but 1 can of coconut milk is more than enough. Ultimately, I think I will look for a curry with a better flavor balance in the future. Read More