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Easy Panang Curry with Chicken

Rated as 5 out of 5 Stars

"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."
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35 m servings 597
Original recipe yields 4 servings


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  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; 53.2 17.8 19.4 37 896 Full nutrition

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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.