Member recipe

Chicken Panang Curry.

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 5 minutes Cook: 10 minutes

Skill level



Serves 2

Another delicious Thai curry that is very similar to the more well known red curry, the meat is stir fried rather than stewed in the curry sauce.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 2tbsp Panang curry paste
  • 300g thinly sliced chicken breast
  • 250ml coconut milk
  • 1tsp caster sugar
  • 1 sliced spring onion.


  1. In a large wok, stir fry, the Panang curry paste with 2tbsp coconut milk. Stir fry for a couple of minutes until fragrant, add the chicken breast. Stir fry in the sauce until the chicken is almost cooked through, add the rest coconut of the milk. Bring it up the boil and add caster sugar.

  2. Once the chicken is cooked, taste and adjust the seasoning. You may need a pinch of salt or a pinch of sugar. Panang curries are thicker, sweeter and milder than a red curry.

  3. Sprinkle over sliced spring onion.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.