THAI CHICKEN PANANG CURRY RECIPE
A rich, creamy, and mildly spicy red curry dish made with tender chicken simmered in coconut milk and Panang curry paste. Perfect with steamed jasmine rice, this dish is a favourite among Thai food lovers for its nutty, fragrant, and slightly sweet flavour.
Ingredients (for 1–2 people)
- 200g Chicken breast or thigh, sliced thinly
- 2 tbsp Panang Curry Paste
- 200ml Coconut Milk
- 1 tbsp Palm Sugar
- 1 tbsp Fish Sauce
- 2–3 Kaffir Lime Leaves, thinly slice
- 1 Red Chilli, sliced (for garnish)
- A few Thai basil leaves (optional)
- Steamed Jasmine Rice (for serving)
Method
- Heat half of the coconut milk in a pan over medium heat until it starts to separate (you’ll see oil on top).
- Add the Panang curry paste and stir-fry until fragrant.
- Add the sliced chicken and cook until nearly done.
- Pour in the rest of the coconut milk, then season with palm sugar and fish sauce
- Simmer for 3–5 minutes until the chicken is fully cooked and the sauce thickens slightly.
- Add sliced kaffir lime leaves and stir well.
- Serve hot, garnished with red chili and Thai basil. Enjoy with steamed jasmine rice.
Note
These are the recommended amounts for a meal for 1–2 people. Please adjust accordingly for more. All our fresh Thai products are flown in direct from Thailand weekly to ensure top quality and authentic flavour.
