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Mary Berry Panang Chicken 

Mary Berry Panang Chicken recipe
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Panang Chicken is a Thai curry made with Panang curry paste, coconut milk, and chicken. It’s thicker and creamier than traditional Thai curries, with flavours of lemongrass, lime leaves, and ground peanuts. Mary Berry’s version simplifies the traditional recipe without losing authenticity — offering a delicious, easy-to-follow version perfect for home cooks.

Ingredients

Scale

  • 2 tbsp vegetable oil

  • 1 onion, finely sliced

  • 2 garlic cloves, crushed

  • 1 tbsp fresh ginger, grated

  • 2–3 tbsp Panang curry paste (adjust to taste)

  • 600g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

  • 400ml coconut milk (full-fat)

  • 1 tbsp fish sauce

  • 1 tbsp light soy sauce

  • 1 tbsp brown sugar or palm sugar

  • Zest and juice of 1 lime

  • 2 kaffir lime leaves (optional, for aroma)

  • 50g roasted unsalted peanuts, crushed

  • Fresh coriander or Thai basil, for garnish

Instructions

Step 1: Prepare the base

Heat the vegetable oil in a large wok over medium heat. Add the sliced onion and sauté for 3–4 minutes until soft and translucent.

Step 2: Add aromatics

Stir in the garlic and ginger, cooking for about 1 minute until fragrant.

Step 3: Add the curry paste

Add the Panang curry paste to the wok and cook for another 1–2 minutes, stirring constantly to release the flavours.

Step 4: Cook the chicken

Add the chicken pieces and stir until coated in the paste. Cook for 5 minutes until the chicken starts to brown lightly on all sides.

Step 5: Create the sauce

Pour in the coconut milk, fish sauce, soy sauce, and brown sugar. Stir to combine, then add the kaffir lime leaves if using. Bring to a gentle simmer.

Step 6: Simmer and finish

Reduce the heat to low and simmer for 10–12 minutes until the chicken is tender and the sauce thickens slightly. Add lime zest and juice, and stir in crushed peanuts for a creamy texture.

Step 7: Serve and garnish  

Remove from heat and garnish with fresh coriander or Thai basil. Serve hot with steamed jasmine rice or noodles.

Find it online: https://maryberrycooks.co.uk/mary-berry-panang-chicken/