Panang Chicken Curry

barbara lentz


You can find Panang curry paste at most Asian markets and on Amazon. It is a mixture of red chilies and dried chilies and makes a killer curry. You can also buy fresh Thai Basil on Amazon. It ships fast is inexpensive and you get a lot. I cut up the basil when it arrives and freeze it in ice cube trays. It stays fresher longer and is easily added to curries and stocks.


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10 Min
20 Min
Stove Top


  • 6 c
    coconut cream
  • 3 Tbsp
    panang curry paste
  • 1 medium
  • 1 medium
    red bell pepper sliced
  • 4 clove
    garlic minced
  • 8 oz
    shiitake mushrooms stemmed and thinly sliced
  • 3
    boneless skinless chicken thighs cut into cubes
  • 1 c
    thai basil roughly chopped
  • 1 Tbsp
    each fish sauce and tamarind paste
  • 1/4 c
    brown sugar

How to Make Panang Chicken Curry


  1. Skim off about 3 tbsp of the cream off the top of the coconut cream and add it to a large pan. Place over medium high heat. Add the panang curry paste and cook until it dries out a bit and becomes fragrant.
  2. Stir in the onion, garlic and remaining coconut cream. Bring to a boil and reduce to a simmer and simmer about 10 minutes.
  3. Add the red bell pepper, chicken, Thai basil and mushrooms. Simmer 5 more minutes. Stir in the fish sauce, tamarind and brown sugar. Cook 2 more minutes. Serve over rice

Printable Recipe Card

About Panang Chicken Curry

Course/Dish: Other Soups
Main Ingredient: Chicken
Regional Style: Asian

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