Panang chicken curry (kaeng panang gai)
Authentic Thai Panang chicken curry (kaeng panang gai) — a delicious chicken dish with 20 ingredients. Follow our detailed step-by-step instructions for the perfect result.
20
Prep Time (min)
30
Cook Time (min)
4
servings
430
Calories/serving
Hard
Difficulty
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
4 steps · ~41 minutes total
Step 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.
10 minutesTaste as you go and adjust seasoning gradually — you can always add more but can't take it away.Step 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.
8 minutesStep 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.
8 minutesDon't overcrowd the pan — cook in batches for a better sear.Step 4
Season with the fish sauce and sugar, then add the rest of coconut milk. Mix well, add half the makrut lime leaves and simmer for 3-5 mins until the chicken is cooked through. Taste and add more sugar or fish sauce if necessary – it should be salty and nutty, and the sweetness should come through. Add the Thai basil leaves, give it a quick mix and take off the heat. Serve with steamed jasmine rice, garnished with the sliced chilli and the rest of the makrut lime leaves.
15 minutesKeep your fingers curled under (claw grip) for safety when cutting.
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 3 days in an airtight container
Freezer
Up to 2 months — thaw overnight in fridge
Reheat in a skillet or microwave until heated through.
What to Serve With
Complete your thai meal with these perfect pairings:
About This Dish
Panang chicken curry (kaeng panang gai) is a beloved dish from Thai cuisine, originating in Thailand. With a total preparation time of about 50 minutes, it makes for a satisfying weeknight dinner.
Thai cuisine is famous for its bold flavors and the delicate balance of four fundamental tastes: sweet, sour, salty, and spicy. Fresh herbs and aromatic ingredients are used extensively.
This recipe is rated hard difficulty and uses 20 ingredients. Experienced cooks will appreciate the technique involved.
Frequently Asked Questions
Boneless, skinless chicken thighs are recommended for Panang chicken curry as they remain tender and juicy during cooking.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
