Easy Panang Curry with Chicken


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.

Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
4 servings


  • 1 tablespoon vegetable oil

  • ¼ cup Panang curry paste

  • 4 cups coconut milk

  • 10 ounces boneless chicken breast, cubed

  • 2 tablespoons palm sugar

  • 2 tablespoons fish sauce

  • 6 makrut lime leaves, torn in half

  • 2 fresh red chile peppers, sliced

  • 1 small bunch Thai basil leaves


  1. 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.

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

Nutrition Facts (per serving)

597 Calories
53g Fat
18g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 597
% Daily Value *
Total Fat 53g 68%
Saturated Fat 44g 219%
Cholesterol 37mg 12%
Sodium 896mg 39%
Total Carbohydrate 18g 6%
Dietary Fiber 3g 11%
Total Sugars 9g
Protein 19g
Vitamin C 36mg 180%
Calcium 71mg 5%
Iron 8mg 47%
Potassium 709mg 15%

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

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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