Panang Chicken Curry

This version of the favorite Thai classic is both bright and warming.


November 2010


  • 3 1/2 cups canned unsweetened coconut milk, divided
  • 1 tablespoon plus 1 teaspoon Thai red curry paste
  • 8 kaffir lime leaves
  • 1 1/2 cups thinly sliced onion
  • 2 large leafy sprigs Thai basil or regular basil
  • 1 1/2 pounds skinless boneless chicken breast halves, cut into 1/4-to 1/3-inch-thick slices
  • 1 large red bell pepper, cut into 2x1/4-inch strips
  • 1 8-ounce can bamboo shoots, drained
  • 4 teaspoons tamarind paste
  • 2 teaspoons fish sauce
  • 1 teaspoon sugar
  • Steamed rice


  • Heat 1/2 cup coconut milk, Thai red curry paste, and kaffir lime leaves in heavy large skillet over medium-high heat. Stir until mixture thickens, about 2 minutes. Stir in remaining 3 cups coconut milk, onion, and basil sprigs; bring to boil. Continue to boil until slightly thickened, about 5 minutes. Reduce heat to medium-low. Add chicken, bell pepper, bamboo shoots, tamarind paste, fish sauce, and sugar. Simmer until chicken is cooked through, stirring often, 6 to 8 minutes. Serve with steamed rice. Adapted from Wazuzu.