• 1 lb ground chicken
  • 1 jalapeno, finely chopped
  • soy sauce
  • garlic powder
  • ginger powder
  • 1 yellow onion, sliced
  • 2 cloves garlic, finely chopped
  • 1 4oz can of Maesri Panang curry paste
  • 1 16oz can coconut milk
  • steamed white rice to serve
  • peanuts, ground to serve on top


  1. First, add your ground chicken in a large bowl. Mix in the finely chopped jalapeno and season with garlic powder and ginger powder and some soy sauce. Depending on the level of sodium your soy has, season with salt.
  2. After mixing into the ground chicken, form the mixture into meatballs. Set aside.
  3. Saute sliced onion and finely chopped garlic in oil in a large pan
  4. Add the panang curry paste into pan and stir
  5. Pour in a can of coconut milk and stir. Simmer for a bit
  6. Add your meatballs into the simmering curry. Make sure the sauce is all over the meatballs and simmer until they are cooked through.
  7. Serve with white rice and top with cilantro and ground peanuts. Enjoy!
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