Thai · chicken

Panang chicken curry (kaeng panang gai)

Name: Panang chicken curry (kaeng panang gai)
Yield: 4 servings
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; 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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Coconut Milk400 ml
Panang Curry Paste
Chicken Breast200 g
Green Beans100 g
Fish Sauce3 tbsp
Brown Sugar
Makrut lime leaves2
Basil Leaves
Jasmine Rice
Red Chilli6
Dried Red Chillies4
Shrimp Paste1 tsp
Garlic4 cloves
Galangal1 tbsp
Lemongrass1 tbsp
Limezest2
Ground Nutmeg1 tsp
Ground Coriander1 tsp
Ground Cumin1 tsp
Peanuts2 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

4 steps · 0 min

1
First, make the curry paste. Use a pestle and mortar to pound together the dried and fresh chillies, shrimp paste, garlic, galangal, lemongrass, lime zest, white pepper, coriander, cumin, nutmeg and peanuts, plus 1 tsp salt. You should have a rough paste. Alternatively, add all the ingredients to a food processor along with 2-3 tbsp of coconut milk and pulse until you have a paste. Store in a lidded jar in the fridge. Will keep for up to two weeks.
2
Add 2-3 tbsp of the thick part of the coconut milk into a saucepan over a medium-high heat. When the coconut milk starts bubbling, add 1-2 tbsp of the curry paste and stir well for about 1 min, until fragrant.
3
Stir in the chicken and let it cook for about 3-4 mins until beginning to brown all over. Follow with the French beans and stir well.

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