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+ servings
5 from 2 votes
chicken penang curry
Chicken Penang Curry
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

Chicken Penang Curry is an authentic Thai curry recipe that comes together in under 30 minutes. A Gluten Free & Dairy Free dinner 

Course: Dinner
Cuisine: Thai
Servings: 1
Calories: 965 kcal
Author: Vicky Berman
  • 1/2 cup sliced chicken use tofu for vegan version
  • 2 tablespoons vegetable oil
  • 1 cup coconut milk
  • 1 tablespoon red curry paste
  • 1/2 tablespoon fish sauce use gluten free tamari for vegan version
  • 1 tablespoon ground roasted peanuts
  • 1/2 tablespoon palm sugar or brown sugar
  • 2 tablespoons shredded kaffir lime leaves
  • 2 tablespoons sliced red chilies for garnish
  • 1/2 cup long beans cut into bite sized pieces
  • 1 tablespoons tamarind paste
  1. Heat vegetable oil over medium-low heat and add curry paste. Cook until fragrant.
  2. Increase heat to medium and add 1/3 of the coconut milk and bring to a boil. Add 1/3 of the coconut milk and bring to a boil again and then add remaining coconut milk.
  3. Add the chicken and stir until chicken is cooked.
  4. Add fish sauce, palm sugar, tamarind paste and ground roasted peanuts.
  5. Add shredded kaffir lime leaves, long beans and keep stirring until sauce has reduced and thickened.
  6. Serve over rice and garnish with red chilies and kaffir lime leaves.
Nutrition Facts
Chicken Penang Curry
Amount Per Serving
Calories 965 Calories from Fat 819
% Daily Value*
Fat 91g140%
Saturated Fat 69g431%
Cholesterol 42mg14%
Sodium 796mg35%
Potassium 888mg25%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 14g16%
Protein 20g40%
Vitamin A 2835IU57%
Vitamin C 13mg16%
Calcium 107mg11%
Iron 9.4mg52%
* Percent Daily Values are based on a 2000 calorie diet.