Panang Curry with Chicken

Panang Curry with Chicken

wiley

"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"
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Ingredients

35 m servings 596 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 596 kcal
  • 30%
  • Fat:
  • 51.2 g
  • 79%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 22.3 g
  • 45%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 981 mg
  • 39%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  1. 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 132
  1. 182 Ratings

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Most helpful positive review

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 chi...

Most helpful critical review

For us it was way too hot! I wish I had read more reviews before making i.

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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 chi...

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 leav...

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 o...

I too had to figure out a way to make my favorite Thai dish - and tweaked it a bit by substituting a couple (hard to find) ingredients and adding a couple that make it simply killer (peanut butt...

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 basi...

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!

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 :)

I fell in love with Panang Curry at our local Tai Restaurant, and finally realized if I knew how to make it, I would be saving a lot of money!!! (That's how much I've liked it!) I asked the ki...

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...

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