Panang or Red Curry Chicken & Veggies

Serves 9-11 (and can easily be cut in half)


  • 2 (4 oz.) cans Maesri Red or Panang Curry Paste
  • 3-4 T. vegetable oil
  • 2 (19 oz.) cans Aroy-D Coconut Milk
  • 2 T. fish sauce
  • 4 T. sugar
  • 2-3 kaffir lime leaves, cut into strips (optional) or a few drops of lime juice (much easier to find)
  • Thai Dragon Chilis (optional, very HOT!)
  • 2-3 chicken breasts, cut into chunks
  • 1 bag baby carrots
  • portobello mushrooms, sliced
  • zuchini and squash, sliced into chunks
  • snow peas
  • red and green Peppers, sliced
  • Thai Jasmine Rice

*I buy the curry paste, coconut milk, Thai Dragon peppers, lime leaves and jasmine rice from Ocean Mart (115 W 9000 S, Sandy, Utah).


Veggies….whole bag of baby carrots or carrot slices (microwave 7-11 mins. in water until soft), whole can of rinsed Aroy-D or bag of bamboo shoots (microwave in water for 7-11 ish mins. until soft), sliced baby portobello mushrooms, squash, zucchini, snow peas, red and green bell peppers. I like lots of veggies so for this recipe I fill up a 9-11 cup Tupperware with veggies.

Marinate cut up chicken in curry paste for a few hours or overnight. Heat oil in a large deep pot. Add chicken mixture and stir fry over medium heat for 5-7 minutes or until chicken looks mostly cooked. Slowly pour in coconut milk, fish sauce, sugar and lime leaves. Combine and bring to a boil over medium heat. Then add veggies and bring to a boil again. After it boils, turn off the heat and let it rest for a few minutes. Serve over rice with Thai Dragon chili peppers on the side. 6 uncooked cups of rice will make the perfect amount when cooked in a rice cooker.

I usually like to toss the curry in the Crock Pot on warm at this point for an hour or two, clean up my kitchen then serve it. You can also make it even earlier. Cook the chicken and combine curry ingredients then toss it and all the veggies into the Crock Pot and cook on low for at least 3 hours.

This recipe is medium spicy or more. If you’d like to make it less spicy, add more coconut milk and/or sugar or take out a T. or more of the curry paste.