READY IN 35 mins

Panang Curry with Chicken

Read Reviews (66)

"Panang curry with chicken represents the diversity of Thailand's southern region. Panang refers to the island of Penang in Northern Malaysia bordering southern Thailand. Use 4 tablespoons curry paste from a fresh curry paste recipe or 5 tablespoons pre-made curry paste if time does not permit making your own paste" — wiley

Directions

Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chile peppers and Thai basil leaves to serve.

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 35 mins

Reviews More Reviews

Feb 22, 2011

At the suggestion of the old dude at the local Asian market, I first heated up the oil and added a 4 oz can of panang curry paste with 2 decent-sized crushed garlic cloves, then added sliced chicken and cooked very slowly on low heat until nearly done. I then added 1 TBS of fish sauch, torn/bruised lime leaves (and removed when serving), 1 TBS of palm sugar, and 2 cans of coconut milk and simmered until the sauce thickened slightly, about 10-15 mins. Turned out wonderful and fragrant, and the smell alone had my neighbors asking what I was making, drooling over my front door.

—duckman

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Aug 17, 2011

I had to substitute a lot of ingredients (brown sugar for the palm sugar; grated lime zest, dash of lime juice, and a bay leaf for the kaffir lime leaves; "regular" basil for the Thai basil leaves), but this dish was still amazingly good. The sauce was so good I kept the leftovers and I plan to make a batch of rice tomorrow just so that the sauce does not go to waste.

—Mowser

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94 Ratings

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May 03, 2010

This recipe is very authentic! All the ingredients contribute to its unique taste. Don't skimp...go to your local Asian market and get the ingredients. Also very very easy to make. Reminded me of my favourite Thai restaurant I always ate at in Hawaii! Will be making this again and again! Thanks!

—lilacwine808

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Jun 19, 2011

Absolutely delicious! We didn't have the kaffir lime leaves, so zexted a lime. We also didn't have the palm sugar, so I used agave nectar. And I used regular basil leaves instead of Thai basil. It was as good as I've had in any restaurant. We LOVED it!

—Sloany

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Dec 20, 2010

This is awesome! Just like the restaurants! I added a bunch of slightly grilled bell peppers to the curry and it was a full meal!

—EveryDayGourmet

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Jan 24, 2011

this recipe is PERFECT. we didn't put in the fish sauce, yet it still tasted exactly like the one at my favorite thai restaurant! However, we added some bell peppers for a little extra crunch :)

—foodie222

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Nov 16, 2011

This was easy and delicious. I was able to purchase all ingredients from a local Asian Market. The only variation I did off of the recipe was to cook the chicken in the curry paste and oil and two cloves of garlic prior to adding the coconut milk. I also added potatoes and carrots. Tasted as good or better than take out...

—christina

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May 19, 2010

This recipe was pretty good over all, but it needed ALOT more heat. I like my Thai food super spicy and this dish was REALLY sweet. I'd probably make it again though.

—Ashley Combs

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Nutrition

Calories
596 kcal
30%

Carbohydrates
18.5 g
6%

Cholesterol
46 mg
15%

Fat
51.2 g
79%

Fiber
3.1 g
12%

Protein
22.3 g
45%

Sodium
981 mg
39%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Panang Curry with Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 596
Calories from Fat: 461

% Daily Value *
Total Fat 51.2g 79 %
Saturated Fat 43.5g 217 %
Cholesterol 46mg 15 %
Sodium 981mg 39 %
** Potassium 746mg 21 %
Total Carbohydrates 18.5g 6 %
Dietary Fiber 3.1g 12 %
Protein 22.3g 45 %
** Sugars 9.4g
** Vitamin A 7 %
** Vitamin C 59 %
** Calcium 8 %
** Iron 85 %
** Thiamin 11 %
** Niacin 105 %
** Vitamin B6 33 %
** Magnesium 50 %
** Folate 25 %

* 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.