Mary Berry Panang Chicken Recipe

This Mary Berry Panang Chicken is a rich, creamy Thai-inspired curry packed with tender chicken and a beautifully balanced blend of sweet, salty, and mildly spicy flavours. The sauce is silky with hints of coconut, peanuts, and aromatic spices, making it deeply comforting yet elegant. It’s a medium-difficulty dish that comes together in around 40 minutes, making it perfect for both weeknight dinners and special occasions.

Ingredients

For the Chicken and Marinade

• 500g boneless chicken breast or thighs, sliced
• 1 tbsp soy sauce
• 1 tsp cornflour

For the Panang Curry Sauce

• 2 tbsp Panang curry paste
• 400ml coconut milk
• 2 tbsp peanut butter
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, thinly sliced
• 1 small onion, sliced
• 2 kaffir lime leaves (optional)
• 1 tbsp vegetable oil

For Garnish

• Fresh coriander, chopped
• Crushed peanuts
• Fresh red chilli slices (optional)

How to Make Mary Berry Panang Chicken

• Prepare the ingredients: Slice the chicken into thin strips and place in a bowl. Mix with soy sauce and cornflour, then set aside for 10 minutes while preparing the sauce ingredients.
• Heat the pan: Heat vegetable oil in a large frying pan or wok over medium heat. Add the sliced onion and cook gently until softened and lightly golden.
• Cook the curry paste: Stir in the Panang curry paste and cook for 1–2 minutes until fragrant. This step helps release the full depth of the spices.
• Add coconut milk: Pour in the coconut milk gradually, stirring continuously to create a smooth, rich sauce.
• Add flavourings: Stir in peanut butter, fish sauce, and brown sugar. Mix well until fully combined and slightly thickened.
• Cook the chicken: Add the marinated chicken and sliced red pepper. Simmer gently for 10–12 minutes until the chicken is cooked through and tender.
• Finish the curry: Add kaffir lime leaves if using, and simmer for another 2–3 minutes. Taste and adjust seasoning if needed.
• Serve: Remove from heat and garnish with fresh coriander, crushed peanuts, and chilli slices before serving.

Tips

How do I prevent the sauce from splitting?

Keep the heat moderate and avoid boiling the coconut milk too rapidly. Gentle simmering ensures a smooth, creamy texture.

Can I make it less spicy?

Use less curry paste or add extra coconut milk to mellow the heat without losing flavour.

What cut of chicken works best?

Chicken thighs are juicier and more forgiving, but breast works well if not overcooked.

How do I thicken the curry?

Let it simmer uncovered for a few extra minutes or add a little more peanut butter for richness.

Serving Suggestions

• Serve with steamed jasmine rice
• Pair with warm naan or flatbread
• Add a side of stir-fried vegetables
• Serve with cucumber salad for freshness

Storage

Room Temperature

Do not leave the curry out for more than 2 hours. Cool quickly before storing.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing

Freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat thoroughly before serving.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 14g
• Protein: 32g
• Fat: 28g
• Saturated Fat: 16g
• Sodium: 720mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Panang Chicken Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: ThaiDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Creamy and flavourful Panang chicken curry made with coconut milk, peanuts, and aromatic spices. A comforting Thai-inspired dish perfect for weeknight dinners.

Ingredients

• 500g chicken breast or thighs, sliced

• 1 tbsp soy sauce

• 1 tsp cornflour

• 2 tbsp Panang curry paste

• 400ml coconut milk

• 2 tbsp peanut butter

• 1 tbsp fish sauce

• 1 tbsp brown sugar

• 1 red bell pepper, sliced

• 1 onion, sliced

• 1 tbsp vegetable oil

• Fresh coriander and peanuts for garnish

Directions

• Marinate chicken with soy sauce and cornflour for 10 minutes.
• Heat oil and cook onions until soft.
• Add curry paste and cook until fragrant.
• Pour in coconut milk and stir until smooth.
• Add peanut butter, fish sauce, and sugar.
• Add chicken and peppers, simmer until cooked.
• Simmer gently until thickened.
• Garnish and serve hot.

Notes

• Use chicken thighs for extra juiciness.
• Adjust curry paste to control spice level.
• Best served fresh but reheats well.