Mary Berry Panang Chicken​ Recipe

This creamy Mary Berry Panang Chicken is made with tender chicken breast, rich coconut milk, store-bought Panang curry paste, and crunchy peanuts. This recipe creates a fragrant, mildly spicy, and beautifully balanced Thai curry with salty, sweet, and nutty notes. It’s a fantastic choice for a quick weeknight dinner when you crave takeaway flavors, serves 4 people, and is ready in under 30 minutes.

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Mary Berry Panang Chicken Ingredients

• 1 tbsp coconut oil or sunflower oil
• 4 tbsp Panang curry paste
• 4 boneless, skinless chicken breasts, thinly sliced
• 400ml (14 oz) can full-fat coconut milk
• 4-5 kaffir lime leaves, finely shredded (or zest of 1 lime)
• 1 tbsp fish sauce
• 1 tsp palm sugar or light brown sugar
• 50g (1/3 cup) roasted peanuts, roughly chopped
• A handful of green beans, trimmed and halved (optional)
• Red chilli, thinly sliced (for garnish)
• Fresh Thai basil leaves or coriander (for garnish)

How To Make Mary Berry Panang Chicken

1. Bloom the curry paste: Heat the oil in a large wok or deep frying pan over a medium heat. Add the Panang curry paste and fry for 1-2 minutes, stirring constantly, until it becomes very fragrant. This step is crucial for developing the deep flavors of the spices.
2. Cook the chicken: Add the sliced chicken to the pan and stir-fry for 3-4 minutes, ensuring each piece is well-coated in the curry paste and sealed on all sides.
3. Create the curry sauce: Pour the coconut milk into the pan and stir to combine with the paste and chicken. Add the shredded kaffir lime leaves (or lime zest), fish sauce, and sugar. Stir until the sugar has dissolved.
4. Simmer the curry: Bring the mixture to a gentle simmer. If you are using green beans, add them now. Let the curry bubble gently for 8-10 minutes, uncovered, until the sauce has thickened slightly and the chicken is cooked through and tender.
5. Add peanuts and serve: Stir half of the chopped peanuts into the curry. Serve the Panang chicken immediately in bowls, garnished with the remaining peanuts, fresh chilli slices, and Thai basil or coriander leaves.

Recipe tips

• Fry the Paste First: Never skip the step of frying the curry paste in oil. This “blooms” the dried spices within the paste, releasing their aromatic oils and creating a much richer, deeper flavor profile for your curry.
• Use Full-Fat Coconut Milk: For a truly creamy and authentic Panang curry, use full-fat coconut milk. The light versions will result in a sauce that is thin and lacks the richness that makes this dish so delicious.
• Find Kaffir Lime Leaves: Kaffir lime leaves provide the signature citrusy fragrance of Thai curries. You can often find them fresh or frozen in Asian supermarkets. If you can’t find them, the zest of one lime is the next best substitute.
• Balance the Flavors: A great Thai curry is all about balancing sweet, salty, spicy, and sour. Taste the sauce before serving and adjust if needed – add a little more sugar if it’s too salty, or a squeeze of lime juice if it needs brightness.

What To Serve Panang Chicken

Panang chicken is traditionally served with a side of fluffy steamed jasmine rice, which is perfect for soaking up the rich, creamy sauce. To add some freshness and crunch, you can serve it with a simple side of steamed greens like tenderstem broccoli or bok choy. A few lime wedges on the side are also great for guests to add a final squeeze of zesty juice.

How To Store Panang Chicken Leftovers

• Refrigerate: Once completely cool, store the curry in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop and can be even better the next day. Reheat gently in a saucepan or in the microwave.
• Freeze: This curry freezes very well. Let it cool completely, then portion it into freezer-safe bags or containers. It can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating.

Mary Berry Panang Chicken Nutrition Facts

• Calories: 580 kcal
• Total Fat: 42g
• Saturated Fat: 25g
• Cholesterol: 110mg
• Sodium: 850mg
• Total Carbohydrate: 14g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 38g

Frequently Asked Questions

• Where can I buy Panang curry paste? You can find Panang curry paste in the international aisle of most large supermarkets, as well as in Asian grocery stores or online. It has a unique flavor that is different from standard red curry paste.
• Can I make this vegetarian? Absolutely. For a vegetarian version, substitute the chicken with firm tofu or a mix of vegetables like bell peppers, courgettes, and butternut squash. Replace the fish sauce with light soy sauce or a vegetarian alternative.
• How spicy is this curry? Panang curry is typically milder and sweeter than Thai green or red curries. The spice level will depend on the brand of paste you use. For a milder curry, use a little less paste. For more heat, add some freshly chopped red chilli with the paste.

Try More Recipes:

• Mary Berry Normandy Chicken​ Recipe
• Mary Berry Lemon Chicken​ Recipe
• Mary Berry Chicken Korma​ Recipe