Thai Panang Curry Chicken

The Origin of Taste
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Thai
Servings 2 people


  • 400 g Chicken Thigh Fillets
  • 1 cup Jasmine Rice
  • 3 tbsp The Origin of Taste Thai Panang Curry Paste
  • 3 tbsp Vegetable Oil non GM
  • 400 ml Coconut Cream or Coconut Milk
  • 200 ml Liquid Chicken Stock or 1 tbsp of Chicken Stock Powder in 200ml of water
  • 1 Brown Onion sliced
  • Vegetables of your choice e.g. Capsicum, Broccoli, Carrot, etc.
  • 1 tbsp Fish Sauce
  • 1 tbsp Palm Sugar or raw / brown sugar
  • Salt and Pepper to taste
  • 2 Makrut Lime Leaves optional
  • Coriander for garnish
  • Extras – to really get it happening
  • Chopped Fresh Chilli
  • Crispy Fried Shallots


  • Gather your ingredients
  • Prep your vegetables
  • Heat a deep frying pan to a medium heat and add oil
  • Add Chicken and sear
  • Add brown onion and sauté for 1 minute
  • Now add The Origin of Taste Thai Panang Curry Paste and sauté until fragrant (1-2 minutes)
  • Add coconut cream and stock (or stock powder with water). fish sauce, palm sugar, and Makrut lime leaves
  • Simmer for approximately 10 minutes
  • Add Carrot (if using) and simmer for around 5 minutes
  • Add remaining vegetables and simmer for another 5 minutes
  • Have a taste and add salt and/or pepper if needed
  • Simmer further until curry starts to thicken
  • Serve your curry in a bowl and garnish with coriander leaves
  • If you are spicing it up, add chopped fresh chillis or serve on the side in a bowl
  • Top your Thai Panang Curry Chicken with Crispy Fried Shallots (if using)
  • Serve steamed Jasmine Rice separately and add to curry as desired
  • Before eating, take photo and share!!!
  • Bon Appetit
Keyword Chicken, Curry, Panang, Thai
Shopping Cart