How to Make Panang Curry with Jet Tila | Ready, Jet, Cook

Thai Panang Curry is the ULTIMATE comfort food! Make it for your next date night — it’s the dish that made Jet’s wife, Ali, want to marry him! #ReadyJetCook

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Panang Chicken Curry
Level: Intermediate
Total: 40 min
Active: 25 min
Yield: 4 to 6 servings


6 cups (1440 ml) full-fat coconut milk, with 3 tablespoons of the cream separated out
4 tablespoons (60 g) panang curry paste
1/2 cup (95 g) brown onion, sliced thin
4 makrut lime leaves, fine chiffonade
1 1/2 to 2 pounds (680 to 910 g) chicken breast, sliced thin
1/2 tablespoon (10 g) tamarind paste
2 teaspoons (10 ml) fish sauce
1 teaspoon sugar
1 red bell pepper, sliced
1 zucchini, sliced into 1/4-inch rounds
1 cup (240 g) canned bamboo shoots, sliced
1/2 cup (95 g) Thai sweet basil leaves, roughly chopped


In a heavy bottomed pot, heat the 3 tablespoons of the thick coconut cream to high for about 1 minute. When the cream starts to sizzle, stir in the curry paste into the cream like building a roux. Add the onion and half of the makrut lime leaf chiffonade. Stir-fry the paste until the paste starts to thicken, dry out, and become fragrant, about 1 minute. If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving. Cook the paste until it has the consistency of peanut butter.

Stir in the remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil. Allow the curry to boil until it reduces by about 25% or coats the back of a wooden spoon, 10 to 15 minutes.

Reduce the heat to a simmer. Add the chicken, tamarind paste, fish sauce and sugar. When the chicken is about halfway cooked, about 5 minutes, add the bell pepper and zucchini. Let simmer until the chicken is cooked through, about 5 minutes. Add the bamboo shoots and Thai basil leaves. Taste and adjust seasoning. Serve immediately over jasmine rice and garnish with a few ribbons of the remaining makrut lime leaf.

Cook’s Note
Never shake the can of coconut milk! You want the cream to naturally separate and rise to top. You can use that natural coconut cream like cooking oil to fry your curry pastes!

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33 Replies to “How to Make Panang Curry with Jet Tila | Ready, Jet, Cook”

  1. They are not fresh herbs if bought jarred. Looks delicious and I will make. Just need to get to the international market for lime leaves.
    Didn't know about using the oil for the coconut oil from the milk! Perfect! Doing vegan sweet potatoes for Thanksgiving and coconut milk is my choice. How cool!

  2. Hey Jett! I love Thai food! My step mom is Thai, so she has taught me a few tricks, but I was glad to find your video! We use the same can of panang that you use, but we only use one can of coconut milk, as we like a thinner sauce. I liked your tips for using the fat of the coconut milk instead of oil & adding the fish sauce & tamarind(staples in my kitchen). We couldn't find the lime leaves at Hmart this trip, so we used the lime zest instead. I always add thinly cut bamboo and red peppers, but this time, inspired by your zucchini, I also tried some green bean. It came out really delicious with the added seasoning you recommended! Thanks for the tip! We really love your cooking! Best wishes for the holidays! Kapun kap!

  3. Lots of the newer recipe videos these days are very quick with an overhead shot showing the ingredients and steps very fast. I find myself impatient with cooking videos with lots of talking. Just the facts, Ma'am.

  4. So I know Thai Kitchen curry paste isn't from Thailand but is it authentic enough to make authentic Thai curry? I've used it before and it usually tastes good but there's something missing where it doesn't taste close enough to the curry I love from a real Thai restaurant. But I'm probably seasoning wrong..

  5. Those 2 are pretty cute together. But Jet! Dude! You know they’d laugh you out of Thailand if you cooked panang curry like that! You have a forum to show people the true way to cook Thai food. Don’t go spreading such misinformation about Thai food so irresponsibly.

  6. I Love seeing your cooking videos, great recipes. I like when you give us alternate ingredients when my pantry isn't stocked.

    Loved this Curry dish, I'm going to double the recipe next time, it was a HIT at dinner.

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