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Penang Chicken Curry
Penang (also called Panang) curry is a mild and nutty type of curry which is basically made up of a Thai red curry with the addition of Peanut Butter. This is an easy going curry with a deep and filling flavour brought about from the peanut butter. Our recipe is a simple one which uses ready made Thai red curry paste.
The sauce is prepared by mixing Thai red curry paste with garlic and turmeric, frying then adding thick coconut milk and peanut butter to make a sauce. Then you add the chicken (or beef) cook out and serve. We also added a little extra double cream at the end for additional richness, but this is optional.
All in all a very simple method and simply serve with boiled white rice of your choice.
Penang Chicken Curry
Prep time
Cook time
Total time
A delicious peanut butter Thai Red Curry dish that is super quick and easy to make
Author: The Mongolian Chef
Recipe type: Main Course
Serves: 2
Ingredients
- 1 tbsp Thai Red Curry Paste
- 1 tsp garlic puree
- ½ tsp turmeric powder
- 1 tbsp peanut butter
- 1 400g can thick coconut milk or cream
- 2 tbsp double cream (optional)
- 2 tbsp vegetable oil
- 2-3 chicken breasts, sliced thinly
- 2-3 lime leaves, sliced
- 1 tsp palm sugar (or brown sugar)
- 1-2 tsp fish sauce
- ½ lime, juice
- coriander for garnish
- thinly sliced vegetables for garnish (your choice of carrots, peppers etc)
Instructions
- Heat the oil in a wok then add the Thai red curry, garlic and turmeric
- Fry quickly for 30 seconds until the oils begin to release
- Add the peanut butter and fry for a further 20 seconds
- Add the thick part of the coconut milk (approx top 30% of the can) and mix well
- Add the chicken breasts and stir through, then fry for around 2-3 minutes
- Next add the remainder of the coconut milk and sugar, fish sauce and lime leaves
- Top with a little water if the coconut milk is not enough
- Reduce the heat and allow to simmer for a further 10 minutes
- Season with the lime juice and taste (add more salt/sugar or fish sauce as required)
- Add the double cream, stir through then serve after garnishing
This is one of my go-to dishes when ordering Thai take-out. So glad I can finally make it at home and save some money!
I literally just finished making and eating this dish and it was absolutely amazing! So much flavor and the sauce was so thick and creamy. Will definitely be making this again.
Hi,
My name is KP Kwan. I am a restaurateur in Malaysian and run the tasteasianfood.com blog.
I was browsing your website mongoliankitchen.com this morning and came across your article: Penang Chicken Curry
Your post caught my attention because I grew up eating Penang food.
I just publish a new Asian recipe collection this week: “34 Easy Malaysian Chinese recipes”
I thought you’d love to give me some feedback because we share the same interest in cooking.
Let me know if you’re interested in seeing it and I’d be happy to forward along the link.
Cheers,
KP Kwan
Love this dish! I doubled the peanut butter (roughly) and added tamarind paste. YUM!