This is a recipe for Panang Curry (chicken or shrimp), similar to what I used to eat almost every week at the Thai Pepper restaurant in Coral Springs, Florida, when I lived there (1994-1996). Panang (or Penang) is a Malaysian island in the Malacca Strait, off the Malay Peninsula.


  • 900 grams (2 lbs) white chicken meat, cleaned and sliced in long flat strips
  • Alternatively: 900 grams (2 lbs) large shrimp, cleaned and deveined
  • 1 liter (4 cups) coconut milk of coconut milk (55% coconut)
  • This is 2 large size cans (560 ml = 19 fl. oz.)
  • I use Aroy-D brand. Note that all major brands have 2 or 3 kinds of coconut milk. I use unsweetened "cooking" milk, rather than "dessert" milk with sugar. This is not critical.
  • 4 teaspoons kafir lime leaves, shredded
  • This is sold in small jars with water. Do not use dry leaves!
  • 4 teaspoons red panang curry paste
  • 4 tablespoons sugar
  • 3 tablespoons fish sauce
  • 1-2 bell peppers (paprikas), cored and sliced into strips
  • 3 bay leaves
  • Optional: some green beans
  • Optional: some chunky peanut butter


  • Wok or large frying pan
  • Vegetable oil (for frying)


  • Place wok or frying pan on medium heat
  • Add 4 tablespoons vegetable oil and 3 tablespoons of coconut milk, and bring to a boil
  • Add the curry paste and cook until it is fragrant and some oil surfaces
  • Add the chicken pieces (or the cleaned shrimp) and bell pepper strips
  • When the chicken is blanched, add the remaining coconut milk
  • Season with sugar and fish sauce
  • When the curry comes to a boil, add the kafir lime leaves


  • Serve with basmati rice

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©1987-2016 F. Dörenberg, unless stated otherwise. All rights reserved worldwide. No part of this publication may be used without permission from the author.