Panang chicken curry (kaeng panang gai)

Panang chicken curry (kaeng panang gai)

Panang chicken curry is a creamy, flavorful Thai dish featuring tender chicken and fragrant spices in a rich coconut milk base. It's perfectly complemented by steamed jasmine rice and fresh herbs.

Chicken

Prep Time

20 min

Cook Time

15 min

Servings

4

Panang chicken curry, or kaeng panang gai, is a classic Thai curry known for its rich and creamy texture and bold, complex flavors. The dish combines a unique blend of spices, including nutmeg, coriander, and cumin, with the aromatic freshness of lemongrass, galangal, and makrut lime leaves, creating a fragrant and warming experience. It balances savory fish sauce and sweet brown sugar for that perfect umami and sweetness harmony. Traditionally, this dish showcases the skillful use of a homemade curry paste made from pounding dried and fresh chilies, shrimp paste, garlic, and nuts, which not only adds depth but also a satisfying texture. The thick coconut milk simmers beautifully with the chicken and green beans, making every bite silky and full-bodied. Panang chicken curry is often enjoyed alongside steamed jasmine rice, which soaks up the luscious sauce, while fresh Thai basil and sliced chilies bring a touch of freshness and heat. This curry captures the essence of Thai cuisine's vibrant and balanced flavors, making it a popular choice for family meals and special occasions alike. It pairs wonderfully with crisp Asian greens or a simple papaya salad to complement the rich coconut base. Whether you're new to Thai cooking or a seasoned enthusiast, this recipe offers a rewarding and delicious culinary adventure.

Ingredients

  • 400 ml Coconut Milk
  • 1 -2tbsp Panang Curry Paste
  • 200 g Chicken Breast
  • 100 g Green Beans
  • 2 -3 tbsp Fish Sauce
  • 1 -2tbsp Brown Sugar
  • 2 makrut lime leaves
  • Handful Basil Leaves
  • Boiled Jasmine Rice
  • 6 Red Chilli
  • 4 Dried Red Chillies
  • 1 teaspoon Shrimp Paste
  • 4 cloves chopped Garlic
  • 1 tblsp Galangal
  • 1 tblsp Lemongrass
  • Zest of 2 Lime
  • 1 teaspoon Ground Nutmeg
  • 1 tsp Ground Coriander
  • 1 teaspoon Ground Cumin
  • 2 tblsp Peanuts

Instructions

Step 1: Begin by crafting the fragrant panang curry paste, the heart of this dish. Using a pestle and mortar, laboriously pound together the dried and fresh red chillies, shrimp paste, garlic, galangal, lemongrass, lime zest, white pepper, ground coriander, cumin, nutmeg, and peanuts, along with a teaspoon of salt. The goal is a rough, fragrant paste brimming with depth and texture. For convenience, you can pulse these ingredients in a food processor with 2-3 tablespoons of coconut milk until smooth. Store this vibrant paste in a sealed jar in the fridge; it will keep its flavor punch for up to two weeks. Step 2: Heat 2-3 tablespoons of the thick, creamy coconut milk in a medium-high saucepan. As the milk begins to bubble and release its rich aroma, spoon in 1 to 2 tablespoons of your freshly made curry paste. Stir continuously for about one minute until the fragrant spices bloom, filling your kitchen with their intoxicating scent. Step 3: Add the chicken breast pieces to the saucepan, stirring to coat them evenly in the curry paste mixture. Allow the chicken to cook for 3 to 4 minutes, enabling it to brown slightly and absorb the flavors. Next, introduce the green beans, folding them into the curry to retain their vibrant color and satisfying crunch. Step 4: Season the curry with 2 to 3 tablespoons of fish sauce and 1 to 2 tablespoons of brown sugar, balancing salty and sweet notes perfectly. Pour in the remaining coconut milk, stirring thoroughly to combine. Tuck in half of the makrut lime leaves to infuse a subtle citrus aroma. Let the curry gently simmer for 3 to 5 minutes until the chicken is tender and cooked through. Taste and adjust seasoning if necessary; the dish should present a harmonious salty, nutty, and slightly sweet profile. Finally, scatter the fresh Thai basil leaves into the curry, giving a quick stir to release their fragrance before removing the pan from heat. Serve your luscious panang chicken curry over steamed jasmine rice, garnishing with sliced red chili and the remaining makrut lime leaves for a splash of color and extra zest. Tips and hints: When pounding your curry paste, adding the peanuts last helps maintain their pleasant texture. Use the thick part of the coconut milk at the start for a creamier sauce. If you prefer more heat, feel free to add extra fresh chilies when serving. For a nuttier twist, lightly toast your peanuts beforehand to enhance their flavor.

Quick Info

Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
4

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