Mary Berry Panang Chicken Recipe – Thai-Inspired Curry

If you are looking for a comforting chicken curry with bold Thai-inspired flavours, Mary Berry Panang Chicken brings together a creamy coconut sauce, tender chicken, colourful vegetables, and fragrant curry paste in one satisfying meal. Sweet, salty, spicy, and nutty notes come together with peanuts, lime, coriander, and Thai basil, while the finished curry can be served with jasmine rice or noodles.

Before you start cooking, you can check the useful equipment and complete ingredient list, then follow the cooking method step by step. The article also covers serving suggestions, storage and reheating guidance, answers to common questions, and the available nutrition information for this Panang chicken recipe.

Equipment

Having the right kitchen tools makes preparing this Mary Berry Panang Chicken recipe quicker and easier. These simple items help you cook the curry evenly, prepare the vegetables efficiently, and serve the finished dish with confidence.

• Large wok – Ideal for stir-frying the chicken and vegetables over high heat.
• Deep frying pan – A great alternative if you do not have a wok.
• Frying pan – Useful for browning the chicken before combining everything.
• Saucepan – Needed for cooking the rice if serving it alongside the curry.
• Wooden spoon – Perfect for stirring the curry without scratching cookware.
• Spatula – Helps turn and toss the ingredients while stir-frying.
• Sharp knife – Makes slicing chicken and chopping vegetables safe and easy.
• Chopping board – Provides a clean, stable surface for food preparation.
• Measuring spoons – Ensures accurate amounts of curry paste and seasonings.
• Grater – Useful for grating fresh ginger.
• Citrus zester – Ideal for finely zesting fresh lime.
• Garlic crusher – Quickly crushes garlic for even flavour throughout the curry.
• Serving bowls – Perfect for serving the finished Panang chicken while keeping it warm.

Ingredients

Ingredients require for Mary Berry Panang Chicken Recipe:

The ingredients for this Mary Berry Panang Chicken recipe come together to create a rich, creamy, and well-balanced meal. The combination of boneless skinless chicken, fragrant spices, fresh vegetables, and full-fat coconut milk gives this dish its classic Thai-inspired flavour. Serve it with jasmine rice or long-grain rice for a satisfying family dinner.

Ingredient	Quantity
Boneless skinless chicken breasts (or chicken thighs)	500g
Vegetable oil	1 tbsp
Olive oil (optional)	1 tsp
Onion, finely sliced	1 medium
Garlic cloves, crushed	2
Fresh ginger (or root ginger), grated	2 tsp
Panang curry paste	2 tbsp
Medium curry powder	1 tsp
Full-fat coconut milk	400ml
Soy sauce (or light soy sauce)	1 tbsp
Fish sauce	1 tsp
Sweet chilli sauce	1 tbsp
Brown sugar or palm sugar	1 tsp
Runny honey	1 tbsp
Courgette, sliced	1 small
Red pepper, sliced	1
Celery sticks, sliced	2
Kaffir lime leaves	2
Lime juice	1 tbsp
Lime zest	1 tsp
Roasted unsalted peanuts, roughly chopped	30g
Crushed peanuts	1 tbsp
Fresh coriander, chopped	2 tbsp
Thai basil leaves	A small handful
Salt	To taste
Freshly ground black pepper	To taste
Jasmine rice or long-grain rice, cooked	300g
Lime wedges, for serving	4 wedges

How to Make Mary Berry Panang Chicken

1. Cook the rice according to the packet instructions. Boil water, add the rice, then drain well, rinse, and let it cool completely if making a stir-fry style version.
2. Heat the oil in a large wok or frying pan over medium heat. Sauté onion for a few minutes until the onions soften, then stir in garlic and add ginger. Cook until fragrant.
3. Add the Panang curry paste and stir constantly for about a minute to release the flavours. This helps the paste become more aromatic before adding the remaining ingredients.
4. Coat the chicken with the curry mixture and fry quickly over high heat. Cook until the pieces are brown lightly on the outside.
5. Pour in the coconut milk, followed by the soy sauce, fish sauce, sweet chilli sauce, honey, and sugar. Reduce the heat and let everything simmer gently until the sauce begins to thicken.
6. Combine ingredients by adding the courgette, red pepper, celery, and kaffir lime leaves. Stir-fry vegetables for a few minutes so they stay slightly crisp.
7. Return chicken to the pan if you removed it earlier. Toss together until everything is evenly coated in the creamy sauce.
8. Add the lime juice and season with salt and black pepper. Season to taste, sprinkle over the peanuts, coriander, and Thai basil, then garnish with lime wedges and serve hot with rice or noodles.

Expert Tips for Mary Berry Panang Chicken Recipe

This recipe is easy to make, but a few small changes can make the flavour even better. I have found that allowing the curry to cook gently instead of rushing it creates a richer sauce and keeps the chicken juicy.

• Adjust to taste by adding a little more lime juice or soy sauce before serving.
• If you prefer a milder curry, use less curry paste at the beginning.
• For a lighter flavour, add more coconut milk or use light coconut milk.
• Let the sauce simmer longer if you want it to thicken naturally without adding extra ingredients.
• Cook only until the chicken is done to keep it tender chicken and avoid overcooking.
• Always cook over medium heat after adding the coconut milk and lower the heat if it starts boiling too hard to keep a smooth creamy texture.
• Fry the curry paste first to release the flavours before adding the liquids.
• Finish with a fresh garnish of coriander, Thai basil, and chopped peanuts for the best flavour and texture.
• This curry is excellent for meal prep and often tastes better the next day after the flavours develop.
• You can replace chicken with tofu or replace chicken with prawns. For extra vegetables, add bell peppers or add green beans, and reduce sugar if you prefer a less sweet curry.

Serving Suggestions

This Mary Berry Panang Chicken recipe is best enjoyed serve hot while the sauce is rich and creamy. Pair it with your favourite sides and fresh garnishes to create a comforting family dinner or an easy weekend treat that everyone will enjoy.

• Serve with steamed jasmine rice to soak up the creamy curry sauce.
• Try coconut rice for a richer and slightly sweeter side.
• Spoon the curry over noodles for a quick alternative to rice.
• Add stir-fried vegetables for extra colour and freshness.
• Garnish with fresh coriander, Thai basil, and lime wedges before serving.
• Enjoy with prawn crackers, warm flatbread, or soft roti.
• Pair with a crisp Thai cucumber salad to balance the rich flavours.
• Serve in hot bowls to keep the curry warm for longer.

Storage

Room Temperature

• Do not leave the curry at room temperature for more than 2 hours.
• Cool completely before storing to keep it fresh and safe.

Refrigerator

• Place leftovers in an airtight container and refrigerate for up to 3 days.
• This recipe is excellent for meal prep, and the flavours often improve the next day.
• Reheat gently on the hob or in the microwave on medium power for 2–3 minutes, stirring halfway until heated through.

Freezer

• Freeze in a freezer-safe container for up to 3 months.
• Thaw overnight in the refrigerator before reheating.
• Avoid freezing fresh garnishes; add them after warming the curry.

FAQs

1. What is Panang Chicken?

Panang Chicken is a creamy Thai curry made with Panang curry paste and coconut milk. It has a rich, slightly sweet, mildly spicy, and nutty flavour.

2. Can I make this recipe without fish sauce?

Yes, you can replace fish sauce with a little extra soy sauce substitute or a vegetarian alternative. The flavour will change slightly but will still be delicious.

3. Can I use light coconut milk?

Yes, light coconut milk works well if you prefer a lighter curry. The sauce will be slightly thinner and less creamy than when using full-fat coconut milk.

4. What can I use instead of chicken?

You can use a tofu substitute, prawn substitute, or beef substitute depending on your preference. Adjust the cooking time to suit the chosen protein.

5. Can I replace kaffir lime leaves?

If you cannot find kaffir lime leaves, use a little extra lime zest for a fresh citrus flavour. The taste will be different but still enjoyable.

6. How can I reduce spice or make the sauce thicker?

To reduce spice, use less curry paste or add a little more coconut milk. For thickening sauce, simmer it gently for a few extra minutes until it naturally reduces.

7. Is this recipe suitable for meal prep and freezing?

Yes, this curry is perfect for meal prep because the flavours develop after a day in the fridge. It also freezes well for up to three months.

8. What is the best way to reheating leftovers?

Warm the curry slowly on the hob or in the microwave until it is hot throughout. Stir occasionally to keep the sauce smooth and creamy.

Nutrition

The nutrition information below is an approximate estimate for one serving of Mary Berry Panang Chicken recipe prepared with rice. Values may vary depending on the exact ingredients used, including whether you choose light coconut milk to help reduce fat.

Nutrient	Amount Per Serving
Calories	420 kcal
Protein	30 g
Carbohydrates	32 g
Sugars	12 g
Fat	28 g
Saturated Fat	16 g
Fibre	2 g
Sodium/Salt	1.1 g