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Panang Curry Chicken with Ginger

Panang Curry Chicken with Ginger Recipe
Serve with A Taste of Thai Jasmine Rice for a quick and complete Thai dish.

Serves 6


25 minutes

  • 1 1/2 lbs chicken breasts (boneless, skinless)
  • 2 tablespoons lime juice
  • 2 tablespoons Fish Sauce, or salt to taste
  • 1 tablespoon brown sugar
  • 1 tablespoon Panang Curry Paste*
  • 1-13.5 oz can Coconut Milk, or Lite Coconut Milk
  • 1 red onion, sliced
  • 1 red bell pepper, cored and sliced
  • 1/4 cup chopped cilantro or basil
  • 2 tablespoons peeled and thinly sliced ginger
  • Optional: Cooked Jasmine Rice
  • *Red, Yellow or Green Curry Paste may be substituted.
1. Slice chicken into thin strips, cutting against the grain so it will remain tender. Set aside.
2. In a small bowl , mix together the lime juice, Fish Sauce and brown sugar. Set aside.
3. In skillet over medium high heat, add Panang Curry Paste with 1/2 can of the Coconut Milk. Stir frequently, until curry paste is dissolved and mixture is bubbling.
4. Add the rest of the coconut milk, onions and bell pepper. Bring to a boil, then simmer for 2 minutes.
5. Add the lime juice mixture and sliced chicken. Bring to a boil, then reduce heat to medium and simmer for 5 minutes, stirring occasionally.
6. Add the cilantro and ginger. Stir and cook 1 to 2 minutes more or until the chicken is cooked.
7. Serve over cooked Jasmine Rice.

Panang Curry Chicken with Ginger

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Nutrition Facts:*



FAT: 12g


SODIUM: 550mg 

CARBS: 10g



*Nutrition Facts are estimates only.  For questions or specific information, email

Panang Curry Chicken with Ginger

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    An authentic Thai dish which recreates the flavors of genuine Thai cuisine.
    A quick and easy Thai dish which has the great taste and aromas of Thai food without a lot of preparation time.
    Quick Meal
    Gluten-free recipe
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