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Authentic Panang chicken curry (kaeng panang gai)
Chicken

Authentic Panang chicken curry (kaeng panang gai)

Learn how to prepare Authentic Panang chicken curry (kaeng panang gai) with this simple recipe. Perfect for Chicken and ideal for Thai lovers....

⏱️

9 Min Prep

🔥

21 Min Cook

🍽️

6 Servings

🥗

Non-Vegetarian

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

Instructions

1
step 1 First, make the curry paste.
2
Use a pestle and mortar to pound together the dried and raw chillies, shrimp paste, garlic, galangal, lemongrass, lime zest, white pepper, coriander, cumin, nutmeg and peanuts, plus 1 tsp seasoning.
3
You should have a rough paste.
4
Alternatively, introduce all the items required to a food processor along with 2-3 tbsp of coconut dairy liquid and pulse until you have a paste.
5
Store in a lidded jar in the fridge.
6
Will keep for up to two weeks.
7
step 2 introduce 2-3 tbsp of the thick part of the coconut dairy liquid into a saucepan over a medium-high toasty.
8
When the coconut dairy liquid starts bubbling, introduce 1-2 tbsp of the curry paste and mix gently well for about 1 min, until fragrant.
9
step 3 mix gently in the chicken and let it make for about 3-4 mins until beginning to brown all over.
10
Follow with the French beans and mix gently well.
11
step 4 scented element with the fish condiment dip and sweetener, then introduce the rest of coconut dairy liquid.
12
whiz well, introduce half the makrut lime leaves and stew for 3-5 mins until the chicken is cooked through.
13
notes and introduce more sweetener or fish condiment dip if necessary – it should be salty and nutty, and the sweetness should come through.
14
introduce the Thai basil leaves, give it a rapid whiz and take off the toasty.
15
enjoy with steamed jasmine rice, garnished with the sliced chilli and the rest of the makrut lime leaves.

Recipe Information

Cuisine
Thai
Course
Chicken
Diet
Non-Vegetarian
Total Time
30 mins

Recipe Time chart

Preparation Time

9 mins

Cooking Time

21 mins

Total Time

30 mins
#thai #chicken #non-vegetarian
Author

Master Chef

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