An exotic, rich, and ridiculously easy curry that bursts with bold Thai flavours. No complicated techniques, no long-winded prep—just pure, delicious simplicity.
Homemade Thai Paste
A good curry starts with a great paste, and we’re making ours from scratch. Grab a food processor and let’s throw in:
- 16 dried chilies (soaked in ½ cup hot water)
- 9 whole garlic cloves
- A generous bunch of coriander stalks
- 3 small shallots
- 1 tbsp salt
- 2 tsp coriander powder
- 2 tsp cumin powder
- 2 tbsp anchovies (trust me, this adds incredible depth)
- 1 stalk lemongrass (chopped up)
- 11 dried kaffir lime leaves
- 1 tbsp galangal powder
- 3 tbsp roasted peanuts
- The chili soaking water (because flavour like that should never go to waste!)
Now, blitz everything into a smooth, aromatic paste. Your kitchen is about to smell incredible.
Cooking the Curry
- Sauté the Paste:
- Heat ½ cup oil in a medium pot over medium heat.
- Add your homemade Thai paste straight from the food processor—no extra washing up, thank you very much!
- Stir and cook for 5 minutes, until the oil starts rising to the top (a glorious moment in any curry).
- For an extra vibrant hue, add ½ tsp red colouring—totally optional, but makes it pop!
- Sear the Chicken:
- Add 1 kg chicken breast, cut into chunky, bite-sized pieces.
- Stir it through, ensuring every piece is coated in that luscious, fragrant mix.
- Let it sear for 5 minutes—keep it moving, and watch that colour develop beautifully.
- Build the Sauce:
- Pour in 1 can (400ml) of coconut milk, bringing that luxurious creaminess.
- Stir well, cooking for 2 minutes to combine.
- Add 1 tbsp palm sugar (for a hint of sweetness) and 4 tbsp fish sauce (for that deep, umami richness).
- Give everything a good mix and bring it to a gentle boil.
- Pop the lid on and let it simmer for 15 minutes.
- Perfecting the Consistency:
- After 15 minutes, the chicken is tender, the flavours are infused, but we want to thicken the sauce just a touch.
- Turn the heat to medium-high, throw on a splatter guard (because no one enjoys scrubbing curry off the hob), and let it reduce for a few minutes.
- The Final Flourishes:
- Once it’s reached the perfect silky consistency, it’s time to finish with:
- Sliced red chilies for an extra pop of heat
- A generous scattering of fresh coriander—because we never skip coriander in this kitchen!
- Once it’s reached the perfect silky consistency, it’s time to finish with:
Thai Penang Chicken Curry
An exotic, rich, and ridiculously easy curry that bursts with bold Thai flavours. No complicated techniques, no long-winded prep—just pure, delicious simplicity.
Ingredients
Instructions
Video
Sauté the Paste:
-
Heat ½ cup oil in a medium pot over medium heat.
-
Add your homemade Thai paste straight from the food processor—no extra washing up, thank you very much!
-
Stir and cook for 5 minutes, until the oil starts rising to the top (a glorious moment in any curry).
-
For an extra vibrant hue, add ½ tsp red colouring—totally optional, but makes it pop!
Sear the Chicken:
-
Add 1 kg chicken breast, cut into chunky, bite-sized pieces.
-
Stir it through, ensuring every piece is coated in that luscious, fragrant mix.
-
Let it sear for 5 minutes—keep it moving, and watch that colour develop beautifully.
Build the Sauce:
-
Pour in 1 can (400ml) of coconut milk, bringing that luxurious creaminess.
-
Stir well, cooking for 2 minutes to combine.
-
Add 1 tbsp palm sugar (for a hint of sweetness) and 4 tbsp fish sauce (for that deep, umami richness).
-
Give everything a good mix and bring it to a gentle boil.
-
Pop the lid on and let it simmer for 15 minutes.
Perfecting the Consistency:
-
After 15 minutes, the chicken is tender, the flavours are infused, but we want to thicken the sauce just a touch.
-
Turn the heat to medium-high, throw on a splatter guard (because no one enjoys scrubbing curry off the hob), and let it reduce for a few minutes.
The Final Flourishes:
-
Once it’s reached the perfect silky consistency, it’s time to finish with:
-
Sliced red chilies for an extra pop of heat
-
A generous scattering of fresh coriander—because we never skip coriander in this kitchen!
Thai Panang Chicken Curry Recipe
