• 1 lb chicken breast, thinly sliced
  • 1 four oz can of Maesri Panang curry paste
  • 1 sixteen oz can of coconut milk
  • peanuts, coarsely grounded to serve on top
  • cilantro, to garnish
  • steamed white rice to serve
  • 1 yellow onion, sliced


  1. In a large pan, sauté the sliced onion in olive oil.
  2. Add the sliced chicken and stir.
  3. Add the can of panang curry paste and stir into the veggies and chicken
  4. Add can of coconut milk and stir. Bring to a simmer until the chicken is cooked through
  5. Serve with steamed white rice. I garnish my panang curry with some coarsely ground peanuts and chopped cilantro. Enjoy!

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