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Panang Curry

Thai Red Curry

Recipe by Lata Anand of Santa Clara, US

If you love the fiery taste of thailand, this is a must to try recipe.

Ingredients non vegetarian 4 servings

    • 8 oz. Chicken breast
    • 6 oz. Coconut milk
    • 1 tbsp. Red curry paste
    • 1 tsp. Brown sugar
    • 1 tbsp. Fish sauce
    • 5-6 Kafir lime leaves
    • 3-4 Green Chilies
    • 2 tsp. Peanut butter (optional)

    Red curry paste is available in most thai/south asian grocery stores.


    1. Cut chicken into slices.
    2. Heat sauce pan over medium heat. Add coconut cream (thick part that floats on top of the can), red curry paste, and peanut butter; blend them well with stirring for 3-4 minutes.
    3. Add chicken breast and egg plants, cook about 4-5 minutes until chicken and eggplants are almost done.
    4. Then add bamboo shoot, red chill, fish sauce, sugar, and kaffir lime leaves.
    5. Cook about 2-3 minutes remove from the stove and place on serving dish.
    6. Serve with sweet rice or regular rice.


    Lata Anand

    Lata Anand

    Sorry I missed out the eggplants in the ingredients list. You can use about 1 eggplant (almost half the quantity of chicken)


    How many eggplants ?? cut or whole? pls explain.