Panang Curry with Chicken

4.7
(257)
186 Reviews
61 Photos

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

Submitted by wiley
Updated on February 7, 2023
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
Meet the Allrecipes Test Kitchen
61
high angle looking into a bowl full of panang curry with chicken and fresh herbs
61
61
61
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
4
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 4 servings

  • 5 tablespoons Panang curry paste

  • 1 tablespoon cooking oil

  • 4 cups coconut milk

  • ⅔ pound skinless, boneless chicken breast, cubed

  • 2 tablespoons palm sugar

  • 2 tablespoons fish sauce, or to taste

  • 6 makrut lime leaves, torn in half

  • 2 fresh red chile peppers, sliced

  • ¼ cup fresh Thai basil leaves

Directions

  1. Fry curry paste in oil in a large skillet or wok over medium heat until fragrant.

    Overhead shot of curry paste being cooked in a pan, stirred with a wooden spoon

    Dotdash Meredith Food Studios

  2. Stir in coconut milk and bring to a boil. Add chicken; cook and stir until chicken is nearly cooked through, 10 to 15 minutes.

    Overhead shot of Panang curry with chicken cooking in a pan, being stirred with a wooden spoon

    Dotdash Meredith Food Studios

  3. Stir palm sugar, fish sauce, and lime leaves into mixture; simmer for 5 minutes. Taste and adjust saltiness by adding more fish sauce if necessary.

    Overhead shot of Panang curry with chicken being cooked, with lime leaves being added

    Dotdash Meredith Food Studios

  4. Garnish with sliced red chile peppers and Thai basil leaves.

    high angle looking into a bowl full of panang curry with chicken and fresh herbs

    DOTDASH MEREDITH FOOD STUDIOS 
646 home cooks made it!

Nutrition Facts (per serving)

596 Calories
51g Fat
19g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 596
% Daily Value *
Total Fat 51g 66%
Saturated Fat 44g 218%
Cholesterol 46mg 15%
Sodium 981mg 43%
Total Carbohydrate 19g 7%
Dietary Fiber 3g 11%
Total Sugars 9g
Protein 22g 45%
Vitamin C 35mg 39%
Calcium 65mg 5%
Iron 9mg 47%
Potassium 746mg 16%

* 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.