Phanaeng curry with chicken and kabocha squash (Kaeng phanaeng kai kap fak thong) from Simple Thai Food: Classic Recipes from the Thai Home Kitchen (page 107) by Leela Punyaratabandhu

  • red curry paste
  • coconut milk
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute vegetable oil for coconut oil, chicken thighs for chicken breasts, and light brown sugar for palm sugar. See the book's recipe for "red curry paste" ingredients.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for coconut oil, chicken thighs for chicken breasts, and light brown sugar for palm sugar. See the book's recipe for "red curry paste" ingredients.

  • chawkins on October 19, 2025

    Delicious curry. I used coconut oil, chicken breast, lime zest for the keffir lime leaves and jalapeno from the garden for the red chili. The kabocha was also from the garden. Yes, I agree with the previous comment that her cooking times for each stage were pretty much perfect.

  • TrishaCP on October 24, 2019

    This is a great version of a Panang curry. Pretty much flawless, though more veggies wouldn’t be bad. The squash is the best part.

  • patioweather on April 06, 2018

    Trust her timing and do not overcook the squash!

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