Panang Chicken Curry

Prep: 20 mins
Cook: 15 mins
Servings: 4
Panang Chicken Curry

Take-away will never compare to this home-made Panang Chicken Curry. A traditional Thai recipe, Panang Chicken Curry is flavoured with coconut milk and kaffir lime leaves which gives its distinct flavour. Make it tonight for dinner in just 35 minutes and with a side of rice.


  • 1 tbsp peanut oil
  • 1 onion, sliced
  • 2 cloves garlic, finely chopped
  • ¼ cup Panang curry paste
  • 500g chicken thighs, diced
  • 400ml coconut milk
  • 1 tbsp fish sauce
  • 1 tbsp CSR Rapadura Sugar
  • 2 kaffir lime leaves, 1 finely shredded, 1 scored

To serve:

  • Thai basil
  • Roasted peanuts
  • Chillies
  • Limes
  • Rice


  1. Heat oil in a large saucepan. Add onion and garlic, cooking over low heat for 3 mins. Add paste and cook a further 2 mins.
  2. Add chicken, coconut milk, fish sauce and sugar to pan. Bring to a gentle boil, then simmer for 10 mins or until chicken pieces are cooked.
  3. Serve chicken sprinkled with thai basil, peanuts and chilli. Accompany with lime and rice.