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Thai Panang Curry with Chicken

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Adjust Servings:
2/3 lbs chicken breast — boneless and cubed
Oil — for cooking
2 tbsp fish sauce
5 tbsp curry paste of panang
4 cups of coconut milk
¼ cup Thai basil leaves — cut into small pieces
6 Kaffir lime leaves
2 tbsp palm sugar
2 sliced red Chile peppers — cut into pieces

Nutritional information

112.26 g
108.36 g
44.66 g
3411 mg
319 mg

Thai Panang Curry with Chicken

  • Non Veg
  • 30 mins
  • Serves 4
  • Easy


How to make Thai Panang Curry with Chicken

  • Add oil to a pan and fry the curry paste on a medium flame until its color changes. Add coconut milk to the curry mixture and bring it to a boil.
  • Combine the chicken with the curry mixture and cook until it turns golden in color, this should take about 12-15 minutes.
  • Simmer and stir in the fish sauce, kaffir lime leaves, and the palm sugar. Cook for another 5 minutes.
  • Pour some more fish sauce to adjust the taste accordingly. Top it with the Thai basil leaves and the red Chile peppers.  Serve hot.

Thai panang curry with chicken has a very refreshing and unique spicy flavor different from the regular red curry. The main ingredients behind the success of this dish are the kaffir lime leaves and the panang curry paste making the dish extremely enticing topping up the kitchen zone with an intoxicating fragrance spread all over the place!


Interestingly, Thai panang curry is native to Thailand and is one of the only curries in the world which is made just with the desired meat and has no vegetables in it except for the kaffir lime leaves and a handful of pepper seasonings!

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