Panang curry with chicken

    (220)
    45 mins

    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
    5 people made this

    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 and ratings
    Global ratings:
    (220)

    Reviews in English (157)

    malichan
    0

     -  14 Jul 2012

    by
    565

    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 sauce, 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.  -  22 Feb 2011  (Review from Allrecipes US | Canada)

    by
    212

    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.  -  17 Aug 2011  (Review from Allrecipes US | Canada)