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Panang Chicken Curry
Panang Chicken Curry

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We hope you got insight from reading it, now let’s go back to panang chicken curry recipe. You can have panang chicken curry using 8 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Panang Chicken Curry:
  1. You need 1-2 tbsp ready-made Panang curry paste
  2. Take 2 chicken breasts cut into small cubes or strips
  3. Use 400 ml tin coconut milk
  4. Prepare 2-3 kaffir lime leaves (finely slices)
  5. Provide 2-3 tbsp Thai fish sauce
  6. Take 1-2 tbsp palm sugar
  7. You need 1 handful green beans (trimmed, chopped half)
  8. Take 1 carrot (cut about 4-5 cm long)
Instructions to make Panang Chicken Curry:
  1. Heat about 2 tbsp. of coconut milk in a wok over a high heat until coconut milk starts bubbling. Add the panang curry paste and stir-fry for 1-2 minutes, or until fragrant.
  2. Add the chicken and cook for a few minutes, until chicken just about done then add carrot, green bean and stir well.
  3. Then add palm sugar, fish sauce and kaffir lime leaves. Simmer for 5-7 minutes.
  4. Taste and adjust the saltiness by adding more fish sauce if preferred. Add a few tbsp. of coconut milk and stir well.
  5. To serve, place the panang curry in a large bowl. Garnish with the red chillies and finely chopped kaffir lime leaves. Pair with steamed jasmine rice.
  6. (TIPS - You can find Panang curry paste online, in big supermarket stores or more authentic one in Asian grocery shops. Or you can make panang curry paste using red curry paste then add ground roasted peanuts to the mortar and pestle at the end.)

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