Chicken Panang Curry with Bow-tie Pasta Recipe

Serves: 6


600g Chicken thigh fillets

500g Bow-tie pasta

500ml Coconut milk

2 Potatoes

2 Carrots

1 Onion

1 Cup frozen peas

2 Birdseye chillies

 1/3 Cup Panang curry paste


Step 1: Prepare fresh vegetables, by peeling and dicing potatoes, carrots, and onion into 1cm cubes.

Step 2: Slice chicken thigh fillets into small bite size pieces, meanwhile pre-heat a thick-bottomed pot coated with cooking oil and cook chicken for 5 mins until meat is no longer pink. Remove chicken from the pot and set aside.

Step 3: Dice up chillies and add to the pot, let fry for a moment before adding the potatoes, carrots, and onions to the pot. Add a splash of water and allow to cook for 15 mins.

Step 4: Meanwhile, cook pasta to packet directions. Drain and let sit.

Step 5: After 15 mins of cooking, add frozen peas and Panang curry paste to the pot. Allow to aerate for a minute before adding the coconut milk. Stir to combine and cover and bring to a boil. Allow the mixture to cook for a further 10 minutes.

Step 6: After the 10 minutes is up, return the half cooked chicken to the pot and continue cooking for another 5 minutes.

Step 7: Add cooked pasta to the pot, stir to combine. And divide among 6 bowls. Enjoy!


A ‘quick & dirty’ fusion dish, swapping out one carbohydrate for another. A slightly unconventional ingredient pairing with a traditional Malaysian curry, but the pairing actually does work! Let me know if you gave this recipe a go, did you like it?

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