Panang Curry with Chicken~from scratch!

Bindiya Sharma
Bindiya Sharma|
Last updated on Jan 12th
A spicy, hot curry that pairs beautifully with rice.Panang curry gets its name from the Malaysian Island of Panang.It is quite similiar to Thai red curry except that its creamier from the use of peanuts.
  • Prep Time10Minutes
  • Cooking Time20Minutes
  • Serves5people

Recipe Ingredients

  • 500gms boneless Chicken, sliced
  • 1 can coconut Milk
  • 2 tbsp Coconut oil
  • 10 Thai Basil leaves
  • Cashewnuts/peanuts- 1/4 cup, chopped
  • Red chillies- sliced, for garnish
  • For the Panang curry paste-
  • 4 Dried red chillies
  • 2 Lemongrass stalks
  • 3 tbsp roasted peanuts
  • 2 chopped peeled fresh or frozen galangal
  • 1 large spring onion, chopped
  • Cumin powder- 1/2 tsp
  • 5-6 Kaffir lime leaves
  • Salt to taste

Recipe Preparation

  1. For the panang curry paste- Soak the chillies in a little hot water for half an hour. Add all the other ingredients as well as the chillies into a food processor and process till smooth but chunky. Can be stored in the fridge.
  2. In a heavy pan, heat oil and add 2 large tbsp of the curry paste, saute for 2 minutes.
  3. Add half of the coconut milk and cook for another couple of minutes.
  4. Add the chicken along with the remaining coconut milk and cook covered on low heat till chicken is done.
  5. Uncover and add the basil leaves as well as the cashews/peanuts.
  6. Season and adjust salt.
  7. Serve garnished with some sliced red chillies and some freshly boiled sticky rice.
My Tip:

Other recipes in this foodbook

This foodbook has no other recipes.