Classic Thai Chicken Curry

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Everyone loves homemade curry, and Thai curry is the one you want. Jet shows how to make this one pan dish with a few unique Thai ingredients. Once you make this once, you will master the Chicken Curry.

RECIPE
Panang Curry
Active Work time is 15 minutes. Total preparation time is 1 hour.

4-6 tbsp. Panang Curry Paste
6-8 Kaffir Lime Leaves
6 Cups Coconut milk
1 ½ – 2 Lbs. Chicken Breast, thin sliced.
½ cup Thai Sweet Basil (Whole with stems)
1 Cup Bamboo shoots, sliced
2 tsp. Fish Sauce
1 tsp. Sugar
1 tbsp. Tamarind Paste
½ cup Brown Onion (thin sliced)
½ cup Red Bell Pepper to garnish.

In a medium saucepan, heat 3 tbsp. of coconut milk to medium and stir in curry paste and lime leaves. Stir-fry for about 30 seconds until paste starts to brown.

Stir in remaining coconut milk into curry paste. Increase heat to high until boiling. Allow to boil for about 10 to 20 minutes or until reduces about 1/4.

Reduce to simmer. Add chicken, Basil leaves, bamboo shoots, onion, fish sauce, Tamarind, and sugar. Let simmer for about 10 to 15 minutes, or until chicken is cooked through tender.

Garnish with Bell Peppers.

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  • Categories: coconut thai

Comments

Nick Knowles says:

tbh i like it better then indian curry lol. so much mroe flavor

Dulguun Batbayar Batsaikhan says:

That is a amazing recipe me and my dad wil do learn from it fo our resterauny

Concetta Green says:

Best and easiest recipe. This came out delicious and did not take long

Lay Ho says:

what is the diff to poaching the chicken inside the gravy compared to frying the chicken before? awesome video man!

Charlee e says:

My friend put blanched green beans in this, so good!

Snoopdogs Lasagna says:

Is this spicy 🌶? I'm looking for non spicy recipe

Alexandri alexandra says:

c'est la recette à l'envers, il n'ai jamais allé en thailande ou quoi ?

Shabnam Raina says:

Thank you mr. Jet. I really like it

Vicivic1404 says:

Dude 6 Cups of coconut Milk????
Doing this now and 1,4 Liter looks insane dude,,,,,,,,, what the hell??

Carl Huffman says:

What is the name of the two leaves that look connected together?

Steve Graham: Photographer, Travel Writer says:

I lived in Siem Reap, Cambodia and had the most amazing spicy, red Penang Chicken Curry over Jasmine rice at the Red Piano Restaurant on Pub Street! This looks the same. Will have to try it. Thanks for sharing!

Drool Alot says:

Hey JET, I make thai food all of the time…. I don't eat dairy and don't like coconut milk, can I use stock instead?

gnayK says:

Would this curry go well with sweet potato noodles

Claudia Rendon says:

Once again chef thank you for this recipe. Made it last night, I didn't have all the wonderful ingredients you used but my family loved it. 😊😊

Farhana Parvin says:

I did not reduce the gravy enough. That's why it was runny. 🙁

edwardwkchu says:

Thanks for the awesome video. I've made this recipe for friends with so much success and I'm not a good cook! Lol

Cecilia Teisberg says:

Made this tonight it was great thank you

Joshua Krilov says:

This is the single greatest video. Thank you so much. I constantly use this and love it! What are the brands of coconut milk to avoid vs the ones to buy? I've noticed some cans are gross and some are delish.

Nikki Vang says:

I add Japanese mushrooms and thai peppers and other veggies yum

kaka engeler says:

I am from Brasil but i Love Thai food! 🙂 hum I gonna try to make it 🙂

Hugo Alvarado says:

Bangkok market is the best.

Lena Bar-Maor says:

Dear Jet,
thank you so much for explaining the different layers of coconut milk and how to make a wonderful, thick, velvety sauce. Wonderful!!

Kim Hitchcock says:

Chef Jet, what brand of panang curry paste do you use??

Alan Corona says:

Jet you rock man favorite chef hands down.

G Hu says:

Love it thanks chef jet nice meeting you at Alton Browns tour!

Lily Haley Park says:

made it for 1st time time.. AWESOME RECIPE! THANK YOU!! 😀

Arjuna says:

It seems kind of boring, and looks like a 1 to 2 person meal for a healthy 75kg person. Any advice to add more vegetables and keep the chicken at a 200-350g per person? I'm talking spices wise.

Rahul says:

could you show how to make green curry?

Rahul says:

wow you explained it really simple. every time I tried it I did not get it right but now I will try your style. thank you

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