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Panang curry with chicken

  • 1review
  • 6saves
  • 45min

About this recipe: 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 curry paste from a fresh curry paste recipe or 5 tablespoons pre-made curry paste if time does not permit making your own paste This is a Panang curry paste recipe.

Wiley Bangkok (Krung Thep Maha Nakhon), Thailand

Ingredients
Serves: 4 

  • Oil for frying
  • 4 tablespoons Panang curry paste
  • 1 litre (4 cups) coconut milk
  • 300 g chicken breast, deboned and cubed
  • 2 tablespoons palm sugar
  • 2 tablespoons fish sauce
  • 6 kaffir lime leaves, torn
  • 2 big red chillies, sliced
  • One handful Thai basil leaves

Directions
Prep:15min  ›  Cook:30min  ›  Ready in:45min 

  1. In a wok, fry the curry paste in oil until it is fragrant. Add the coconut milk and bring to a boil.
  2. Add the chicken and cook until almost done. Add the palm sugar, fish sauce and lime leaves. Simmer for 5 minutes.
  3. Taste and adjust the saltiness by adding more fish sauce if necessary.
  4. To serve, place the curry in a large bowl. Garnish with the red chillies and basil. Pair with steamed jasmine rice.

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Reviews (1)

malichan
0

- 14 Jul 2012

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