Panang Curry

Panang curry. Eating delicious restaurant favorite at home has never been easier, thanks to this easy to make recipe featuring tender chicken or meat in authentic panang curry sauce. Using homemade or store bought curry paste, you can customize the recipe with your favorite protein or vegetables. Served with steamed rice and veggies for an amazing weeknight meal.

Do you love classic South Asian food? How about making them at home with a few easily available ingredients from your local grocery store? Sounds incredibly delicious, right?

This authentic Penang curry is loaded with flavor  from the curry paste making it undeniably delicious. I really love the addition of vibrant bell peppers (capsicum) maximizing the nutrient potential. Apart from the curry paste, kaffir lme leaves and palm sugar also play an important role in making this curry extra delicious.

Authentic Panang Curry Recipe

Curry paste – Feel free to make your own paste, but store bought version is always a convenient option for busy weeknights. It gets a quick stir fry in oil before adding in the other ingredients.

Make the curry – When you get a nice aroma from the curry, stir in the coconut milk. Let this mixture simmer for about 4-5 minutes. At this stage, you can add in chicken or meat, alongside more coconut milk if required. Add a few kaffir leaves and some grated palm sugar. Allow the chicken pieces  to cook through. Now, you can  garnish with Thai red chilies or any hot chilies you like.

More Thai Recipes:

• Easy Pad Thai 
• Thai Basil Fried Rice
• Thai Basil Chicken Stir Fry
• Thai Massaman Curry 
• Thai Mango Coconut Pudding 
• Thai Chicken Fried Rice 
• Thai Green Chicken Curry 
• Spicy Thai Chicken Noodles

Yield: 4

Panang Curry

Print

Thai style curry flavored with panang curry paste, kaffir lime leaves and palm sugar

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 2 tablespoons oil
• 3 tablespoons panang curry paste (homemade or store bought)
• 250 ml coconut milk
• 1 large red bell pepper (capsicum), sliced
• 2 kaffir lime leaves
• 700 g chicken, cut into strips (I used chicken thigh)
• 2 teaspoons fish sauce
• 1 tablespoon grated palm sugar
• Salt and pepper to taste
• Sliced red chilies, to garnish
• Chopped kaffir lime leaves, to garnish
• Steamed jasmine rice, to serve

Instructions

1. Heat oil in a large skillet or frying pan over medium-high heat.
2. Add curry paste. Sauté, stirring, for 2 minutes.
3. Add coconut milk. Stir to combine. Bring to a boil. Simmer for about 3 minutes.
4. Add kaffir lime leaves and bell peppers (capsicum). Stir to combine.
5. Add chicken. Season with salt and pepper. Cook, covered, for about 14-15 minutes or until chicken is cooked through.
6. Add fish sauce and palm sugar. Stir to combine. Simmer for about 2 minutes.
7. Garnish with sliced red chilies and chopped kaffir lime leaves.
8. Serve with rice.

Notes

• Substitute chicken with meat, vegetables or tofu if you like

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 665Total Fat 44gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 21gCholesterol 168mgSodium 500mgCarbohydrates 20gFiber 1gSugar 6gProtein 46g

The nutritional data is for information purposes only

Like this panang curry recipe? Then join Nish Kitchen on Facebook, Pinterest or Instagram. Watch recipe videos on YouTube.