Savoury recipe - Panang curry with chicken strips

This recipe for panang curry brings back fond memories! I discovered this dish in a little Thai restaurant down the street from my house and fell in love with its spicy flavors and creamy texture. I decided to recreate this recipe so that I could enjoy it anytime at home. ☺️

Panang curry is a Thai dish traditionally prepared with beef or pork, but in this version I chose to use chicken aiguillettes for their tenderness and delicate flavor. I added potatoes for their melt-in-the-mouth texture and to balance the spicy flavors of the dish.

Coconut milk adds a subtle creaminess to the spicy sauce, while coriander, lemongrass and galangal, as well as spices like cumin and turmeric in the curry paste, bring a depth of complex, comforting flavors.

To make this dish even tastier, I resorted to a simple but effective culinary trick: I used a mixture of coconut milk, vegetable stock and soy cream to obtain a light, creamy sauce, which I bound with cornflour. I like to add raw button mushrooms on top as it adds extra texture, but that's an option I'll leave you to judge!

- Chef Julian

Panang curry


Portions Preparation time Cooking time
6 20min 50min



400g Chicken strips
800g Firm-fleshed potatoes
100g Onions
150g Brown button mushrooms
250g Carrots
250g Cauliflower
60g Ginger
2 sticks Lemongrass
2 tablespoons Panang curry paste
500g Coconut milk
500ml Vegetable broth
250g Soy cream
25 to 30g Maïzena flour



Step 1/6

Peel and rinse all ingredients. 

Keep all the peels except the potato peels and put them in a saucepan with water to the top, bring to the boil for 10 min, then leave to rest and infuse for 15min.



Step 2/6

Cut onions, squash and potatoes into 4cm cubes. 

Then cut the cauliflower into small heads, the carrot into slices and the ginger into thin slices.


Step 3/6

Take a saucepan or casserole large enough to cook all the ingredients together.

Fry your onions in olive oil until golden, then add all the vegetables and the lemongrass sticks, crushed with a rolling pin (to release all their fragrance).

Stir in the ginger and curry paste.


Step 4/6

Pour the coconut milk, vegetable broth and soy cream over your vegetables, season with salt and pepper, then start cooking. If the vegetables are not completely submerged, add more vegetable stock or water as required. 

Cook for 50 minutes over medium heat. Check that the vegetables are melting.


Step 5/6

Separate the vegetables and collect the stock in a saucepan. 

Mix the cornflour with a little cold water in a bowl and add to the stock.

Bring to the boil, then add the chicken strips and cook for 4 minutes. 

Adjust the seasoning if necessary.


Step 6/6

The sauce is now ready to pour over your vegetables.


And that's it, you'll be telling us (good) news!
Back to blog