This Mary Berry Panang Chicken Recipe is a creamy and fragrant recipe, which calls for Panang curry paste and coconut milk. It’s the perfect weeknight dinner, ready in about 30 minutes.
Mary Berry Panang Chicken Recipe Ingredients
- 1 tbsp vegetable oil
- 2 large chicken breasts (about 600g total), thinly sliced
- 2-3 tbsp Panang curry paste (to taste)
- 1 (400ml) can full-fat coconut milk
- 4-5 kaffir lime leaves, central vein removed and finely shredded
- 1 tbsp fish sauce
- 1 tsp palm sugar or brown sugar
- 1 red bell pepper, deseeded and thinly sliced
- 100g green beans (or mangetout), trimmed
- 1 lime, juiced
- A handful of fresh Thai basil leaves (or regular basil)
- Optional garnish: sliced red chili, crushed peanuts
How To Make Mary Berry Panang Chicken Recipe
- Prepare the Chicken: Pat the sliced chicken breasts dry with a paper towel and set aside.
- Cook the Curry Paste: Heat the oil in a large wok or deep frying pan over medium-high heat. Add the Panang curry paste and fry for 1-2 minutes, stirring constantly, until it becomes fragrant.
- Simmer the Sauce: Add the full can of coconut milk, stirring to combine it with the paste. Bring the mixture to a gentle simmer.
- Cook the Chicken: Add the sliced chicken to the simmering coconut milk. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
- Add Vegetables and Aromatics: Add the sliced red pepper, green beans, shredded kaffir lime leaves, fish sauce, and sugar to the pot. Let it simmer for another 3-4 minutes, until the vegetables are tender-crisp.
- Finish and Serve: Remove the pan from the heat. Stir in the fresh lime juice and the Thai basil leaves until they just wilt. Serve immediately.
Recipe Tips
- What is the best way to cook the curry paste? Frying the Panang paste in a little oil (or the thick cream from the top of the coconut milk can) for a minute before adding the liquid is crucial. This “blooms” the spices and releases their full aroma and flavor.
- How to make Panang curry less spicy? Panang curry is naturally milder than red or green curry. However, if you are sensitive to heat, start with just 1 or 2 tablespoons of the paste. You can always add more, but you can’t take it out.
- Can I use chicken thighs instead of breast? Yes, chicken thighs work beautifully. They will be juicier and can be simmered a little longer. Just make sure to slice them into thin, even strips.
- Are kaffir lime leaves optional? They are highly recommended for the authentic Panang flavor, which is bright and citrusy. If you absolutely cannot find them, you can substitute with the zest of one lime, added at the end with the juice.
What To Serve With Panang Chicken
This curry is rich and saucy, so it pairs perfectly with simple sides to soak up the flavor.
- Steamed Thai jasmine rice
- Coconut rice
- Roti or flatbread
- A simple cucumber salad
How To Store Panang Chicken
Refrigerate: Let the curry cool completely. Store it in an airtight container in the fridge for up to 3 days. The flavors will often be even better the next day.
Freeze: You can freeze this curry, but be aware that coconut milk-based sauces can sometimes separate slightly upon reheating. Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge.
Reheat: Reheat gently in a saucepan over medium-low heat until piping hot. Do not boil, as this can make the chicken tough.
Panang Chicken Nutrition Facts
(Per serving, without rice)
- Calories: 450 kcal
- Total Fat: 30g
- Saturated Fat: 22g
- Cholesterol: 95mg
- Sodium: 680mg
- Potassium: 750mg
- Total Carbohydrate: 12g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 34g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Panang curry is a type of red curry, but it is much milder, sweeter, and creamier. It typically includes ground peanuts in the paste (or added later) and has a thicker consistency than traditional red curry.
Yes, this is a great recipe for using up vegetables. Bamboo shoots, baby corn, or sliced carrots would all be delicious additions. Add them along with the green beans and peppers.
This is often normal! When you fry the curry paste in the coconut milk, the oil in the milk often “splits” or separates, which is considered a desirable outcome in traditional Thai cooking as it shows the curry is well-cooked.
Try More Recipes:
- Mary Berry Twice-Cooked Roast Potatoes Recipe
- Mary Berry Slow Roast Lamb Shoulder with Potatoes Recipe
- Mary Berry Slow Roasted Lamb Recipe
Mary Berry Panang Chicken Recipe
Description
A rich, creamy, and fragrant Thai curry with tender chicken, coconut milk, and a mild, aromatic spice, ready in 30 minutes.
Ingredients
Instructions
- Heat oil in a wok; fry the Panang curry paste for 1-2 minutes until fragrant.
- Stir in the entire can of coconut milk and bring to a gentle simmer.
- Add the sliced chicken and cook for 5-7 minutes until cooked through.
- Add the red pepper, green beans, kaffir lime leaves, fish sauce, and sugar.
- Simmer for another 3-4 minutes until the vegetables are tender-crisp.
- Remove from heat and stir in the fresh lime juice and Thai basil leaves.
- Serve immediately, garnished with optional chili or peanuts.
Notes
- Frying the curry paste first is essential for releasing its full flavor.
- Use full-fat coconut milk for the creamiest and richest sauce.
- This curry is mild, but you can adjust the heat by using more or less curry paste.
- Kaffir lime leaves add the authentic citrus aroma; don’t skip them if possible.
