Panang Curry with Chicken Recipe

Panang Curry with Chicken recipe is Easy to prepare and everyone love cooking. Today I decided to share my delicious Panang Curry with Chicken recipe to get you ready for the summer. This classic chicken Panang Curry with Chicken recipe is easy to prepare and delicious. Serve the Panang Curry with Chicken recipe with biscuits, rice, toast points, or puff pastry shells. 

These homemade Panang Curry with Chicken recipe is easy to make with help of very simple ingredients. The Panang Curry with Chicken recipe gets its zest from garlic, ground ginger, and crushed red pepper. Here is one of my favorite quick and easy chicken recipes Panang Curry with Chicken recipe, the top 10 on this site.

Planetfoodgeeks.com you will find the easiest chicken recipes, including slow cooker chicken recipes, baked chicken recipes, skillet chicken, chicken breast recipes, chicken gravy recipes, Indian chicken recipes, chicken curry recipes, chicken recipes for dinner, Chinese chicken recipes, easy chicken recipes

This Panang Curry with Chicken recipe also known as one Panang Curry with Chicken makes the best flavorful all time comfort dish.  Panang Curry with Chicken recipe can be made in less than 40-50 minutes including prep time.  Check below recipe for step by step directions of preparation of Panang Curry with Chicken recipe  

Panang Curry with Chicken Recipe

Panang Curry with Chicken recipe Ingredients: 


  1. 5 tablespoons Panang curry paste cooking oil
  2. 4 cups coconut milk
  3. 2/3 pound skinless, boneless chicken breast, cubed
  4. 2 tablespoons palm sugar
  5. 2 tablespoons fish sauce, or to taste
  6. 6 kaffir lime leaves, torn
  7. 2 fresh red chile peppers, sliced 1/4 cup fresh Thai basil leaves


Panang Curry with Chicken recipe Directions: 


Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chile peppers and Thai basil leaves to serve.

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