Panang Chicken Curry Recipe Video

Panang Curry Recipe. Thai curry is very different from its Indian counterpart. Some Thai curries do not contain curry powder at all. Thai curry is a combination of many ingredients that have been processed into a paste. All curry bases begin with lemongrass, shallots, garlic and onion.


Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
Main IngredientHealthy,


 Panang curry paste1⁄2 Cup (8 tbs)
 Kaffir lime leaves8
 Coconut milk6 Cup (96 tbs)
 Chicken breast4 , sliced thin into strips
 Sweet basil1⁄2 Cup (8 tbs) (Fresh, With Stems)
 Fish sauce2 Teaspoon
 Sugar1 Teaspoon
 Tamarind paste1 Tablespoon
 Brown onion1⁄2 , sliced thin
 Red bell pepper1⁄2 , sliced thin

Nutrition Facts

Serving size

Calories 1130 Calories from Fat 809

% Daily Value*

Total Fat 97 g148.6%

Saturated Fat 84.1 g420.7%

Trans Fat 0 g

Cholesterol 99.8 mg

Sodium 621.3 mg25.9%

Total Carbohydrates 28 g9.4%

Dietary Fiber 9.2 g36.9%

Sugars 17.1 g

Protein 50 g99.1%

Vitamin A 14.4% Vitamin C 58.2%

Calcium 9.8% Iron 43.8%

*Based on a 2000 Calorie diet


1. In medium saucepan, heat 3 tbsp. of coconut milk over medium heat.
2. Stir in curry paste and lime leaves. Stir-fry for about 30 seconds until the paste starts to brown.
3. Stir in the remaining coconut milk into the curry paste.
4. Increase the heat to a boil. Allow to boil for about 5 to 10 minutes or until the curry reduces about a 1/4.
5. Reduce to a simmer.
6. Add the chicken, basil leaves, onion, fish sauce, tamarind paste and sugar. Let simmer for about 20 minutes.
7. Garnish with red bell pepper slices.

Editors Review

Have you ever tried a Panang-style chicken curry? Here is an excellent video that shares this recipe for a flavorful curry. The chef cooks the dish so easily, that makes the video all the more presentable and the recipe more simpler!