How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Panang Curry?

You need 9 ingredients. The key ingredients include: 2 tablespoons cooking oil, 3 skinless, boneless chicken breast halves, cut into 1-inch strips, 1 (14 ounce) can coconut milk, 2 tablespoons Panang-style red curry paste, and more.

Is Panang Curry suitable as seafood?

Yes, Panang Curry falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Panang Curry?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Panang Curry Recipe

Name: Panang Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons cooking oil; 3 skinless, boneless chicken breast halves, cut into 1-inch strips; 1 (14 ounce) can coconut milk; 2 tablespoons Panang-style red curry paste; 1 russet potato, cut into 1/2-inch cubes; 2 cups frozen peas and carrots; 2 tablespoons fish sauce; 1 tablespoon white sugar; 10 kaffir lime leaves, cut into 1/4-inch pieces

Try this homemade Panang Curry recipe the whole family will love. Made with cooking oil, skinless, coconut milk and Panang-style red curry paste. Easy s…

This Panang Curry relies on simple, everyday ingredients such as cooking oil, (14 ounce) can coconut milk, panang-style red curry paste and frozen peas and carrots. It comes together quickly and makes 4 servings, at about 363 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

2 tablespoons cooking oil
3 skinless, boneless chicken breast halves, cut into 1-inch strips
1 (14 ounce) can coconut milk
2 tablespoons Panang-style red curry paste
1 russet potato, cut into 1/2-inch cubes
2 cups frozen peas and carrots
2 tablespoons fish sauce
1 tablespoon white sugar
10 kaffir lime leaves, cut into 1/4-inch pieces

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
363 kcal
Category
Seafood

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Panang Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions