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Home / Recipes / Panang Curry with Chicken~from scratch!

Photo of Panang Curry with Chicken~from scratch! by Bindiya Sharma at BetterButter

Panang Curry with Chicken~from scratch!

Bindiya Sharma
10 minutes
Prep Time
20 minutes
Cook Time
5 People
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ABOUT Panang Curry with Chicken~from scratch! RECIPE

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.

Recipe Tags

  • Non-veg
  • Easy
  • Dinner Party
  • Thai
  • Main Dish
  • Healthy

Ingredients Serving: 5

  1. 500gms boneless chicken, sliced
  2. 1 can coconut Milk
  3. 2 tbsp coconut oil
  4. 10 Thai Basil leaves
  5. Cashewnuts/peanuts- 1/4 cup, chopped
  6. Red chillies- sliced, for garnish
  7. For the Panang curry paste-
  8. 4 Dried red chillies
  9. 2 Lemongrass stalks
  10. 3 tbsp roasted peanuts
  11. 2 chopped peeled fresh or frozen galangal
  12. 1 large spring onion, chopped
  13. cumin powder- 1/2 tsp
  14. 5-6 Kaffir lime leaves
  15. salt to taste


  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.

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Sonia Shringarpure
Sonia Shringarpure   Nov-19-2016

Fantastic color and looks delicious

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