Easy Panang Curry with Chicken Panang curry with chicken represents the diversity of Thailand’s South. Panang refers to the island of Penang in Northern Malaysia bordering Southern Thailand. Use 4 tablespoons Panang curry paste from my recipe (posted on this site) or 5 tablespoons pre-made curry paste if time does not permit making your own paste. Serve with steamed jasmine rice.
Heat oil in a wok or large pot over medium-low heat. Add curry paste; cook and stir until fragrant, about 5 minutes. Pour in coconut milk; bring to a boil. Add chicken; cook until almost cooked through, about 5 minutes. Stir in palm sugar, fish sauce, and lime leaves. Simmer until sauce flavors combine, about 5 minutes.Advertisement
Ladle chicken and sauce into a large bowl. Garnish with red chile peppers and basil.
Per Serving: 597 calories; protein 19.4g; carbohydrates 17.8g; fat 53.2g; cholesterol 36.6mg; sodium 896.4mg.