Penang Chicken Recipe: Malaysian Spiced Coconut Curry

This Malaysian-inspired curry brings the authentic flavors of Penang to your kitchen. The rich coconut base balances a complex blend of spices, creating a dish that’s both aromatic and deeply satisfying.

Traditional techniques ensure every bite delivers the perfect harmony of heat, sweetness, and umami. The chicken becomes tender as it simmers in the fragrant sauce, absorbing all those bold Malaysian flavors.

What sets this apart is the careful layering of spices and coconut milk, building depth with each addition. The result is a restaurant-quality curry that tastes like it came from a street food stall in George Town.

Serve with steamed rice to soak up every last drop of this flavorful sauce. The perfect introduction to Malaysian home cooking.

Ingredients for Penang Chicken

Rich coconut milk and aromatic spices create this vibrant Malaysian curry with tender chicken.

The curry pastes are non-negotiable here. Maesri or Mae Ploy brands are widely available at Asian grocery stores or the international aisle of most supermarkets. If you can’t find Penang paste, a mix of red and yellow curry paste works in a pinch. Look for coconut milk with no additives—just coconut and water. Thai Kitchen or Chaokoh are reliable choices.

No fish sauce? Soy sauce plus a pinch of salt mimics the umami. Kaffir lime leaves can be tricky to find fresh—dried work fine (soak them in warm water first). Thai basil is ideal, but regular basil or cilantro can stand in. The chicken thighs are key here—breasts dry out too fast. If you must use breasts, cut them smaller and reduce cooking time.

This curry actually improves overnight. Store leftovers in an airtight container for up to 4 days in the fridge or freeze for 3 months. The coconut milk may separate when reheating—just stir it back together. Always serve with fresh rice to soak up that incredible sauce.

Step-by-Step Instructions for Penang Chicken

Master the technique for this fragrant coconut curry with these tested steps.

Step 1: Sauté Aromatics to Build Flavor Base

Heat 2 tbsp vegetable oil in a large pot over medium heat. Add the 2 whole shallots, 4 cloves garlic cloves, 1 tbsp fresh ginger, and 1 whole lemongrass stalks.

Sauté for 3-4 minutes until the shallots soften and the mixture becomes fragrant. Stir frequently to prevent burning. The aromatics should turn translucent but not brown—this ensures a sweet, mellow base without bitterness.

Step 2: Bloom the Curry Pastes for Depth

Add the 3 tbsp Penang curry paste and 1 tbsp red curry paste to the pot. Cook for 2-3 minutes, stirring constantly, until the pastes darken slightly and the oil begins to separate at the edges.

This blooming step intensifies the spices’ flavors. You’ll notice the mixture becoming thicker and more aromatic. Watch the heat—if it starts to stick, reduce it slightly. The pastes should coat the back of a spoon when ready.

Step 3: Simmer Chicken in Coconut Milk

Stir in the 1.5 lb boneless chicken thighs until evenly coated with the curry mixture. Pour in the 2 cups coconut milk, then add 1.5 tbsp fish sauce, 1 tbsp brown sugar, and 1 tbsp tamari soy sauce.

Bring to a gentle simmer, then reduce heat to medium-low. Cover and cook for 20-25 minutes, stirring occasionally, until the chicken is tender and the sauce thickens slightly. The coconut milk should have a creamy consistency, not watery.

Step 4: Finish with Kaffir Lime and Basil

Add the 4 pieces kaffir lime leaves and simmer for 5 more minutes. These leaves infuse a citrusy aroma—don’t skip them. Taste and adjust seasoning if needed.

Just before serving, stir in 0.5 cup Thai basil leaves. The heat will wilt them slightly but preserve their fresh flavor. Remove the lemongrass stalk and lime leaves before serving over 3 cups steamed jasmine rice.

Common Mistakes When Making penang chicken

Overcooking Chicken

Chicken thighs can turn tough if simmered too long. I pull mine out at 20 minutes and check for doneness—the internal temp should hit 165°F. Remember, thighs stay juicy longer than breasts.

Skipping the Bloom

Rushing the curry paste blooming step leads to a flat-tasting sauce. Let those pastes cook for 2-3 minutes until fragrant and oil separates. This unlocks the full depth of flavors in your dish.

Wrong Coconut Milk

Light coconut milk won’t give you that rich, creamy texture. Always use full-fat coconut milk like Chaokoh brand. The higher fat content is what makes this curry so luxurious.

Neglecting Aromatics

Burnt garlic or ginger will make your curry bitter. Sauté them over medium heat for just 3-4 minutes until soft and fragrant, not brown. This builds the perfect sweet, aromatic base. 🔥

Ignoring Kaffir Lime

These leaves add that signature citrusy note. If using dried, soak them first. Simmer for 5 minutes to infuse the flavor—don’t skip this step, as it defines the Penang profile.

Overcrowding the Pot

Too much chicken at once lowers the temperature and steams instead of simmers. Work in batches if needed. You want a gentle simmer, not a boil, to keep the sauce creamy.

Frequently Asked Questions