Prawn & Pea Korma
Creamy prawn and pea korma made in one pan with gentle spice and a rich coconut sauce, ready in about 35 minutes.
Chicken Panang Curry
This chicken Panang curry is built for home kitchens: bold but balanced, with a creamy coconut sauce and enough heat to stay lively without overpowering the dish.
Serve it with steamed jasmine rice and fresh basil for contrast. The method is straightforward, timings are realistic, and the ingredient list is practical for UK supermarkets.
Method
15m25m40m
- Heat the coconut oil in a deep frying pan over a medium heat. Add the onion and cook for 4–5 minutes until softened.
- Stir in the garlic and ginger, then cook for 1 minute until fragrant.
- Add the Panang curry paste and fry for 1 minute, stirring continuously so it does not catch.
- Add the chicken pieces and cook for 4–5 minutes, stirring, until lightly sealed on all sides.
- Pour in the coconut milk and chicken stock. Bring to a gentle simmer, then add the red pepper.
- Simmer uncovered for 12–15 minutes until the chicken is cooked through and the sauce has thickened slightly.
- Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust with salt and black pepper if needed.
- Fold through most of the Thai basil just before serving. Spoon over jasmine rice and finish with extra basil.
Ingredients
- 1/2 tsp Salt or to taste
- 1 tsp Brown sugar
- 1 tbsp Coconut Oil
- 1 tbsp Ginger finely grated
- small handful Thai Basil roughly torn, plus extra to serve
- 400 ml Coconut Milk full-fat
- 700 g Chicken thigh fillets trimmed and cut into bite-size pieces
- 150 ml Chicken Stock
- 3 tbsp Panang curry paste
- 1 medium Onion thinly sliced
- 3 cloves Garlic finely chopped
- 1 tbsp Fish Sauce
- 1 Red Pepper sliced
- 1/4 tsp Black Pepper freshly ground
- Jasmine Rice cooked, to serve
- 1 Lime juiced
Notes
For a milder curry, reduce the curry paste by 1 teaspoon and add an extra splash of coconut milk.
Leftovers keep well in the fridge for up to 2 days; reheat gently and loosen with a little water if needed.
Keep exploring
Keep cooking
Related recipes
Potato & Pea Curry
A comforting potato and pea curry with warm whole spices, tomato, and fresh coriander, ready in about 45 minutes.
Lamb Dupiaza
A rich, onion-forward lamb dupiaza with tender chunks of lamb in a gently spiced tomato and yoghurt sauce.
Classic Kidney Bean Chilli
A rich, warming kidney bean chilli simmered with tomatoes, peppers, and gentle spice for an easy family dinner.
Ready to cook?
Still hungry for ideas?
Browse the full recipe collection or jump into search to find your next meal.