Thai Panang Chicken Curry

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Thai Panang Chicken Curry

This amazing recipe is prepared with Panang Curry Paste. It has such an intense and aromatic flavour, coming from the lemon grass, kaffir lime leaves and the coconut milk. The gravy has a creamy consistency and is spicy, sweet and sour. It is best relished with plain steamed rice.

Cooking Time

Preparation Time :20 Min

Cook Time : 20 Min

Total Time : 40 Min


Serves : 4
  • 1 nos small onion, chopped

  • 5-6 nos garlic cloves

  • 1 inch galangal / ginger, sliced

  • 8-10 nos dry red chilies, soaked in water for 10-15 minutes

  • 1/4 cups coriander roots, chopped

  • 1/2 tsp lime zest

  • 1 nos lemongrass (bottom part), sliced

  • 4-5 nos kaffir lime leaves

  • 1/2 tsp shrimp paste (opt)

  • 2 tbsp fried peanuts, powdered

  • 1 tsp roasted coriander powder

  • 1 tsp roasted cumin powder

  • 1/2 tsp pepper powder

  • 2 tbsp tomato ketchup

  • 1 tsp tamarind paste

  • 1/2 tsp salt or to taste

  • 500 gms thai panang curry with chicken : chicken with bones, curry cut

  • 2-3 tbsp oil

  • 3/4 cups panang paste

  • 1/2 cups water

  • 1 cups coconut milk

  • 5 cups kaffir lime leaves

  • 2-3 nos green chilies

  • 1 tsp salt or to taste


  • Thai Panang Curry Paste : Blend all the above mentioned ingredients to a smooth paste by adding required quantity of water. Store in an airtight container to be used later.
  • Thai Panang Curry with Chicken : Heat oil in a pan and add the panang paste. Cover and cook on a medium flame for 2 minutes.
  • Add the chicken and mix well. Cover and cook for 2-3 minutes. Then add 1/2 cup water, salt, chilies and kaffir lime leaves.
  • Mix everything well and simmer, covered till the oil starts to float on the surface and the chicken is almost tender.
  • Add 1 cup coconut milk and simmer, uncovered on a medium flame for 2-3 minutes. Switch off the flame and serve with plain steamed rice.