This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Thai Green Curry Chicken
Northern Thai Curry with Chicken and Peanuts
Malaysian Mango Chicken Curry
Indian Chicken Curry (Murgh Kari)
Chicken Massaman Curry
more »
Top Related Articles
Deboning a Chicken Breast
Rotisserie Chicken Jump-starts Snazzy Meals
Perfect Fried Chicken
Making Chicken Stock
Deboning a Chicken Thigh
Top Chicken Dinners for Spring
Cutting Up a Whole Chicken
Finger-Lickin' Chicken Dippers
Roasting Chicken
Chicken Soup's On
Related Collections
Asian-Style Chicken Breasts
Red Chile Peppers
Thai Chicken
Asian Curry Recipes
Chicken Breast Recipes

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Panang Curry with Chicken

By: 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"

Rate/Review | Read Reviews (40)

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

5 tablespoons Panang curry paste
cooking oil
4 cups coconut milk
2/3 pound skinless, boneless chicken breast, cubed
2 tablespoons palm sugar
2 tablespoons fish sauce, or to taste
6 kaffir lime leaves, torn
2 fresh red chile peppers, sliced
1/4 cup fresh Thai basil leaves

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.