My wonderful friend sent me this recipe. Everyone enjoys this dish that I make around the holidays. At family reunions, there is just one thing that must be asked for.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 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
Instructions
- Fry curry paste in oil in a large skillet or wok over medium heat until fragrant.
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- Stir in coconut milk and bring to a boil. Add chicken; cook and stir until chicken is nearly cooked through, 10 to 15 minutes.
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- 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.
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- Garnish with sliced red chile peppers and Thai basil leaves.
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Nutrition Facts
| Calories | 596 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 3 g |
| Protein | 22 g |
| Saturated Fat | 44 g |
| Sodium | 981 mg |
| Sugars | 9 g |
| Fat | 51 g |
| Unsaturated Fat | 0 g |
Reviews
To be fair, I did tweak things a bit based upon other reviewers since I didn’t have all of the exact ingredients, but I thought it was WAY too hot regardless of the overall flavor. I’d have to make some significant adjustments to make this again.
Who would have thought I’d be able to make Panang curry that tastes better than the local restaurant! This is the 7th new dish I’ve made in 2023. Heres to the coming year of new taste sensations!
The dish came out great, but I made some changes along the way. Before adding the curry paste, I sautéed half a sliced onion and a minced Thai chili pepper. Then threw in a few cloves of garlic and then sautéed the Panang curry paste. Next, I added the chicken into the mix for a bit. At that point I added the coconut milk and cooked another 10 minutes before adding the sugar, fish sauce (only 1 Tbsp,) and makrut lime leaves. Also, since I was using a light coconut milk, I added just a smidgen of corn starch for a little body. Family thought it smelled and tasted just like the restaurant version we’re used to.
Loved this recipe and once the paste is made you have it for other meals. Some ingredients were a bit difficult to find but worth it. I used only 4 Tb of paste as I can’t handle to spicy and was very happy.
I’m giving this recipe 5 stars although I had to change some ingredients due to availability. I took the advice of one of the reviews/cooks and fired the curry paste with crushed garlic 1st then added the chicken. For more tender chicken used boneless skinless chicken thighs. Not having lime leaves I used lime zest towards the end of the curry cooking process but before adding veggies. Added a frozen veggie ?medley at the end and served it with jasmine rice. My daughter said the chicken was delicious and I agree… cooking it 1st with the fried paste and garlic made a huge difference. It Infused the flavors through the chicken. This will definitely be a staple in our house.
This was an excellent dish. I smoked the curry spices in the skillet first, then added the diced chicken to sear on one side for 4 minutes. I then turned the chicken pieces over, and moved it to one side of the pan before adding the other ingredients. I did not have coconut milk, so I used 1 can of Evaporated milk with 1 cup heavy cream. In addition, I added 1/2 diced red pepper, 2 cups of broccoli, 1 tbs. Lime, 4 green onions diced, 10 Chinese spinach leaves, and my preferred spicy chili crisp. I covered it and simmered for 15 minutes and served it over Jasmine Rice. Using Evaporated milk and heavy cream was actually very light, but the flavors were intense. I copied the recipe and will certainly make it again.
This is a really good starter recipe for Thai curry. The backbone of most these dishes is the curry, coconut milk, fish sauce and peppers. All can, and should, be adjusted to taste, you can sub on the peppers with other heat sources. It’s worth experimenting with various bell peppers (green, red and yellow), fresh basil, mint (both giving the famous one-two punch that good Thai cooking should have. Any protein can sub in for the chicken.
I made it as described but did add some red bell pepper strips at the end and garnished with sliced avocado. A restaurant we frequented in NYC when we lived there had Panang Avocado on the menu, and this gets very close to that — really delicious!
This was my first time making Panang, but the family loved it.
Made a few substitutes; bay leaves and lime zest, brown sugar, and no basil at all, but turned out great. Everyone loved it. I actually Added cubed red potatoes, and some fresh grown sprouts for garnish. Will make this avian and again.
What a great recipe! My only caveat would be to be familiar with the intensity of your panang paste. I love spicy food, always order hot in restaurants, and this kicked my butt with just half the specified paste! I added some cream to tamp down the kick. It was hauntingly fantastic. We have missed our Thai food since the COVID-19 lockdown, and this is just perfect.
I pretty much made it as is and it turned out really good. Thank God my Asian market had kafir lime leaves…..makes all the difference!
Best Penang curry recipe! Followed it(added pineapple because I was craving it) and it was fantastic. My hubby actually said it was good and it is tough to get my husband to like anything!
I used 1 can of coconut cream and 1/2 can of coconut milk. Couldn’t find kaffir leaves in 2 stores so I zested a lime and added 2 bay leaves. I didn’t measure the panang curry paste or fish sauce and added Thai chili flakes to taste. I started by sautéing garlic shallots in peanut oil then added the panang curry paste until fragrant, added the chicken until it was cooked evenly, and then added the remaining ingredients plus canned bamboo shoots. At the end, I made a corn starch slurry to thicken up the curry. Really good base recipe!
Add 2 chopped garlic cloves at the beginning and a little bit of the coconut milk with the curry paste, cook and stir that up before adding the rest of the coconut milk. Put the veggies in when you put in the chicken if you don’t want them too crispy. I also prefer both green and red bell pepper in mine. I disagree with others saying to add peanut butter. 3 tablespoons of curry paste is medium heat.
Very good but spicy! We needed to add another half cup of coconut milk (in total we used 3 cup coconut milk and 1.5 cup of coconut cream). Still came out like a medium spicy level but very good flavor. Using both milk and cream gave it a very good texture 🙂 We substituted brown sugar for palm sugar and added an extra 1.5 tbsp to our liking (3.5 tbsp total). Skipped the fish sauce because the Mae Ploy brand curry paste was flavorful enough. Substituted 6 small bay leaves for kaffir lime leaves. Used sliced red bell peppers and carrots for our veggies. Yum!
Very good. Start by adding 4+ cloves of chopped garlic to the curry past when you fry that. Use only “full” coconut milk (not lite coconut milk).
Very good. You can thicken the sauce up by sprinkling in some flour and whisking around if you like a thicker sauce. Love it!
What a pleasant change from the usual fare… excellent taste, aromatic and flavorful.
delicious!
This was good! I sauteed 1/2 an onion in sesame oil, then threw in a full small can of panang curry. Cooked that up a little, then added 1 can of coconut milk, fish sauce and kaffir leaves. I shredded about 1 lb of rotisserie chicken and put it in the pot to heat up with the sauce. Towards the end I added some peas.