Mary Berry Panang Chicken Recipe
This Mary Berry Panang Chicken Recipe features tender chicken, coconut milk, lime juice, and spices in a rich curry sauce everyone will enjoy.
Equipment
- Large skillet or saute pan
- Medium pot for rice
- Sharp knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups
- Measuring spoons
- Mixing bowl
Ingredients
For the Panang Chicken
- 1½ lbs boneless skinless chicken thighs cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 medium onion thinly sliced
- 1 red bell pepper sliced
- 3 garlic cloves minced
- 2 tablespoons Panang curry paste
- 1 can 13.5 oz full-fat coconut milk
- 2 tablespoons creamy peanut butter
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon fresh lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Serving
- 3 cups cooked jasmine rice
- Fresh cilantro
- Lime wedges
- Chopped peanuts optional
Instructions
Step 1: Prepare the Ingredients
- Before turning on the stove, slice the onion and bell pepper. Mince the garlic and cut the chicken into evenly sized pieces.
- Having everything ready makes the cooking process much smoother because the curry comes together fairly quickly.
Step 2: Cook the Chicken
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the chicken pieces and cook for about 5 to 6 minutes, stirring occasionally. The chicken should begin turning golden around the edges but doesn't need to be fully cooked at this stage.
- The aroma starts building right away, especially once the chicken begins browning.
- Transfer the chicken to a plate and set aside.
Step 3: Sauté the Vegetables
- Using the same skillet, add the sliced onion and bell pepper.
- Cook for about 4 minutes, stirring occasionally, until the vegetables begin softening. The onions should look slightly translucent.
- Add the minced garlic and cook for another 30 seconds.
- You'll know it's ready when the garlic becomes fragrant but not browned.
Step 4: Toast the Curry Paste
- Add the Panang curry paste directly into the skillet.
- Stir constantly for about 1 minute. This helps release the oils and flavors from the paste.
- The first time I made this recipe, I skipped this step and added the coconut milk immediately. The flavor wasn't nearly as developed.
Step 5: Build the Sauce
- Pour in the coconut milk and stir well.
- Add the peanut butter, brown sugar, fish sauce, salt, and pepper.
- Continue stirring until the peanut butter fully dissolves into the sauce.
- At this point, the curry should start looking smooth, creamy, and slightly reddish-orange.
Step 6: Simmer Everything Together
- Return the chicken to the skillet.
- Reduce the heat to medium-low and allow everything to simmer gently for 12 to 15 minutes.
- The sauce will slowly thicken while the chicken finishes cooking.
- Stir occasionally to prevent sticking.
- When done, the chicken should reach an internal temperature of 165°F and the sauce should coat the back of a spoon.
Step 7: Finish with Lime Juice
- Remove the skillet from the heat.
- Stir in the fresh lime juice.
- This final step brightens the entire dish and balances the richness of the coconut milk.
- I noticed this small addition makes a much bigger difference than you'd expect.
Step 8: Serve
- Spoon the Panang chicken over warm jasmine rice.
- Garnish with cilantro, chopped peanuts, and lime wedges if desired.
- Serve immediately while the sauce is still creamy and hot.
Notes
- Use chicken thighs instead of breasts for maximum tenderness.
- Let the curry rest for 5 minutes before serving.
- Fresh lime juice tastes much better than bottled.
- Add extra vegetables if you like a heartier meal.
- Stir frequently during simmering to maintain a smooth sauce.
- Taste the sauce before serving and adjust sweetness or salt if needed.