Food on the Hill: Panang


This week’s recipe: Panang


Photo by Sue York/
3 pounds of chicken, cubed
1 ½ cans of non-sweetened coconut milk
2 tablespoons of red curry paste
3 teaspoon oil (vegetable or coconut)
½ cup cashews, chopped
1 teaspoon fish sauce
4 leaves of basil
1 clean lime, juice and seeds removed, use skins only
Cooked sticky rice or jasmine rice


Heat non-stick fry pan on high with one teaspoon of the oil. Flash fry the chicken pieces, one-half batch at a time, just to get some color on the meat. This will not cook the chicken, it will cook later. Don’t worry if all of the sides don’t get color. Take the chicken back out and put it in the original dish and set it aside.


Photo by Sue York/

Turn down the heat for the fry pan to med low. Add the two remaining teaspoons of oil and the curry paste. Cook for 3 minutes.


Photo by Sue York/

Add Chicken back in, along with coconut milk, and fish sauce, lime skins and basil to the pan. Cook on medium for 13 minutes, stirring as needed.


Photo by Sue York/

Remove the basil and lime skins and throw away. Serve over warm rice and sprinkle with nuts.



Photo by Sue York/