Thai Penang Curry w. Chicken




Yield 4


2 Cans Organic Coconut Milk, Full Fat Unsweetened

4 Tbsp Maesri Penang Curry Paste

1.5 lbs chicken breasts, cut into thin strips

1 red bell pepper, cut into strips

1 green bell pepper, cut into strips

2 tbsp soy sauce

1btsp minced garlic

1tbsp minced ginger

1 teaspoon fish sauce

1 tbsp palm sugar

1 tsp paprika

1 tsp chili flakes

20 basil leaves

3-4 Kaffir Lime Leaves (optional)


  1. To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the coconut milk and bring it to a boil
  2. Reduce heat to a simmer and add curry paste. Cook for about 5-8 minutes.
  3. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
  4. Add chicken, soy sauce, peppers, paprika, fish sauce, chili flakes and palm sugar. Cook on medium to low heat for about 20 minutes to let the flavors really develop.
  5. Add torn basil leaves and divide curry into bowls.
  6. Garnish with fresh cilantro, lime wedges, and a sprinkle of chili flakes.

Recipe by The Chutney Life at