Panang Curry with Chicken

Panang Curry with Chicken

95
wiley 18

"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"

Ingredients 35 m {{adjustedServings}} servings 596 cals

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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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.
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Reviews 95

  1. 135 Ratings

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duckman
2/22/2011

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.

Mowser
8/17/2011

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.

lilacwine808
5/3/2010

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!