Dinner

Panang Chicken Curry (Kaeng Panang Gai)

Name: Panang Chicken Curry (Kaeng Panang Gai)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Thai
Ingredients: 400ml Coconut milk; 1-2tbsp Panang curry paste; 200g Chicken breast; 100g Green beans; 2-3 tbsp Fish sauce; 1-2tbsp Brown sugar; 2 Makrut lime leaves; Thai basil leaves, Handful; Jasmine rice, boiled, Boiled; 6 Red chilli; 4 Dried red chillies; 1 teaspoon Shrimp paste; 4 Cloves Chopped Garlic, chopped; 1 tblsp Galangal; 1 tblsp Lemongrass; Lime, zested, Zest of 2; 1 teaspoon Ground nutmeg; 1 tsp Ground coriander; 1 teaspoon Ground cumin; 2 tblsp Peanuts; White pepper, as needed; 1 tsp Salt

A fragrant Thai Panang chicken curry made with coconut milk, homemade curry paste, makrut lime leaves, Thai basil, and jasmine rice.

35 min
850 kcal
Thai
Curry

Mellowpan tip: Every timed step gets its own timer in cook mode.

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Ingredients

For 2 servings

Steps

Step 1:
Make the curry paste by using a pestle and mortar to pound together the dried and fresh chillies, shrimp paste, garlic, galangal, lemongrass, lime zest, white pepper, coriander, cumin, nutmeg, peanuts, and 1 tsp salt until you have a rough paste.
Step 2:
Alternatively, add all the curry-paste ingredients to a food processor with 2-3 tbsp coconut milk and pulse until a paste forms.
Step 3:
Store the curry paste in a lidded jar in the fridge; it will keep for up to two weeks.
Step 4:
Add 2-3 tbsp of the thick part of the coconut milk to a saucepan over medium-high heat. When it starts bubbling, add 1-2 tbsp curry paste and stir for about 1 minute, until fragrant.
1 min
Step 5:
Stir in the chicken and cook for 3-4 minutes, until it begins to brown all over. Add the green beans and stir well.
3–4 min
Step 6:
Season with the fish sauce and brown sugar, then add the remaining coconut milk. Mix well, add half the makrut lime leaves, and simmer for 3-5 minutes until the chicken is cooked through.
3–5 min
Step 7:
Taste and add more sugar or fish sauce if necessary; the curry should be salty and nutty, with sweetness coming through. Stir in the Thai basil leaves, mix briefly, and remove from the heat.
Step 8:
Serve with steamed jasmine rice, garnished with sliced red chilli and the remaining makrut lime leaves.