Panang Chicken Curry

From chef Patrick Dunn, InterCourse Chef Services, who lived in Thailand and teaches Thai cooking classes at The Cookbook Co. Cooks.

2009 Mar/Apr


  • 3 c. coconut milk
  • 4 kaffir lime leaves
  • 5 T. panang curry paste
  • 2 lbs chicken breasts, thinly sliced
  • ½ medium onion, very thinly sliced
  • 2 t. fish sauce
  • 1 T. tamarind paste
  • 1 t. sugar
  • ¼ c. diced fresh pineapple
  • 1/2 c. Thai basil leaves
  • 1/2 c. minced red bell pepper to garnish


In a medium saucepan, heat ½ cup of the coconut milk, then stir in the curry paste and lime leaves. Stir for about 30 seconds until oil starts to appear around the edges of the liquid.  Add the chicken and onion, stirring to coat with the curry sauce. Stir in the remaining coconut milk and bring to a low boil. Allow the sauce to boil for up to 10 minutes, or until reduced by about 1/4.

Reduce to simmer. Add the fish sauce, tamarind and sugar and simmer for another 5 minutes. Stir in the pineapple and basil leaves, cook to warm the pineapple, and serve with jasmine or coconut rice. Garnish with minced bell pepper. Serves 4.