Panang curry with chicken represents the diversity of Thailand's South. Panang refers to the island of Penang in Northern Malaysia bordering Southern Thailand. Use 4 tablespoons Panang curry paste from my recipe (posted on this site) or 5 tablespoons pre-made curry paste if time does not permit making your own paste. Serve with steamed jasmine rice.

Wiley
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Ingredients

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

Directions

  • Heat oil in a wok or large pot over medium-low heat. Add curry paste; cook and stir until fragrant, about 5 minutes. Pour in coconut milk; bring to a boil. Add chicken; cook until almost cooked through, about 5 minutes. Stir in palm sugar, fish sauce, and lime leaves. Simmer until sauce flavors combine, about 5 minutes.

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  • Ladle chicken and sauce into a large bowl. Garnish with red chile peppers and basil.

Nutrition Facts

597 calories; 53.2 g total fat; 37 mg cholesterol; 896 mg sodium. 17.8 g carbohydrates; 19.4 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 5 stars
11/08/2018
I substituted Kaffir leaves W/fresh lime shavings; subbed sweet basil for Thai: lastly red curry paste for Panang paste since these ingredients are not readily available in my area. Read More
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/08/2018
I substituted Kaffir leaves W/fresh lime shavings; subbed sweet basil for Thai: lastly red curry paste for Panang paste since these ingredients are not readily available in my area. Read More
Rating: 5 stars
11/08/2018
I substituted Kaffir leaves W/fresh lime shavings; subbed sweet basil for Thai: lastly red curry paste for Panang paste since these ingredients are not readily available in my area. Read More