Classic Thai Chicken Curry

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.

[lenabar-maor]

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

[LeNguyen-fkxl]

BRO! 5 years later and i’m STILL making this dish as my go to to impress people. It literally blows everyone’s mind. Big thank you to mr tila ❤

[lawrencey]

Having met Jet several years ago, I have cooked this dish and other curry dishes of his many times. They are just so authentic and delicious. Awesome!!!

[Sir_johnwards]

Thank you for the recipe Chef Jet, the simplicity to your videos is really inspiring to get in the kitchen and make home style Asian meals. I made this dish tonight for my family, and overall everything was fantastic. The lime leaves and Thai basil took me awhile to find (ended up finding them at a Central Market across town). Those two herbs really brought this dish to life. The only trouble I had was using 2 large chicken breast... I realized that 1 can of coconut milk was not enough sauce to go along with the rice, so I added another half can of the milk. I did this step after the chicken was almost done so my sauce was more liquid and less velvet. I could have reduced it more but then I ran the risk of the bell peppers becoming too soggy. Other than that everything was perfect.

[jimmyn]

My Man.... That is some Proper Thai Curry!! thank you for sharing that technique

[PatrickMcKillip-qv]

Looks great and easy to follow. Thanks for posting.

[aleashas]

My family loves ordering curry, but I've been struggling for a couple years now to replicate it at home well. I had no idea that I should fry the curry first! Now I know why my curry was always bitter! We all were so delighted that I finally nailed it after seeing your method. Thank you!

[tina]

you have some of the best cooking videos on YouTube. thanks. xx

[wesgraham]

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!

[CloudJack]

I followed your steps and made some delicious red curry chicken for the first time and everyone really loved it. Thank you.

[linwoodroberson]

OMG, I absolutely love this recipe, we are a Thai food lovers and been able to do it at home, it is a blessing :) :)

[maricelacaro]

Bought your book and did a Thai food night. My family LOVED it, for once I didn't have any leftovers. Since I have to eat vegan I was immediately drawn to your vegan section and made a few vegan dishes, that being said, although my family swore away from tofu, they even ate all of those dishes. My sister is learning to cook and I was her sous chef while she attempted and nailed the braised beef short ribs, she was so proud of the end result, so succulent and delicious, we loved it, she's looking forward to her next cooking lesson. Thank you so much for writing that book. I LOVE IT!!!! Were all looking forward to the next Thai food night, will definitely try this one.

[nialenaali]

Just made this! So good and simple & quick. Will def make again!

[michaeldoughty]

Fantastic, thank for helping me understand how to make authentic Thai curry. Kudos my friend!

[concettagreen]

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

[shmodzilla]

Awesome, secret solved why whenever i used curry paste it was like gritty coconut milk. Tasted great buy not a pleasent texture. So i tried for the heck of it cooking it in a bit of oil, way better but still not right. I simply cant wait to try this.

[selkarmi]

💖💖💖💖 this and your easy going teaching style. Thank you!!

[joshuakrilov]

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.

[BrittanyTishar]

Wow so simple this is my favorite dish

[vanessariffenburg]

Great recipe, thank you for the clear and precise instruction. Fantastic flavor!!!