• Serves 3
  • 20 minutes
  • Difficulty Medium
  • 12 Ingredients


Adjust salt and sugar levels if needed.

Ingredients (serves 3)

  • 350 gr Chicken breast, sliced
  • 1 Red Cupsicum, sliced
  • 200 gr Green beans
  • 1 tbs Fish sauce
  • 2 tbs Palm sugar, grated
  • 400 ml Fresh milk
  • 50 gr Penang curry paste
  • 1 tbs Salt
  • 3 Kaffir lime leaves
  • 100 gr Roasted peanut
  • 1/2 bunch Coriander, chopped
  • 1/2 bunch Basil, chopped


  1. Heat up a large wok, add fresh milk, curry paste and salt. Add chicken and kaffir lime leaves to the sauce. Coat well and cook for a couple minutes.
  2. Add green beans, capsicum, fish sauce and palm sugar. Simmer for about 10 minutes until chicken cooked and the sauce thicken.
  3. Add fresh herbs on the top and sprinkle with roasted peanut. Serve with rice.

  • I love curries of all different types.


  • Ooooo, a Thai curry, looks lovely and rich and unctuous


  • Thanks for the recipe. I will use less salt. Looks good.


  • A divine Thai dish – perfect food for entertaining friends and family that enjoy good Thai food.


  • Not one for me but thanks for sharing.


  • Ooh yum, this takes me back to our Thailand trip in June. I do miss their food, but can obviously recreate it at home. Yumm.


  • This looks so tasty but unfortunately where I live there’s no chance of getting half of the ingredients. Will have to put on the backburner until I can get into a big town and stock up. Thanks for the idea though


  • Sounds simple. Maybe I should try to make this once for my husband, he might like this.


  • Looks and sounds simple and easy.


  • An interesting curry,l just bought a Thai cook book as well.Your recipe looks amazing!


  • Thai penang looks really nice thanks for that


  • also this looks so delicious! i can’t wait to try it
    thanks for posting


  • this looks so good! i bet that it tastes delicious


  • looks great, have never made a curry.


  • I always thought a Penang cuury was Malaysian.


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