Panang chicken curry (kaeng panang gai)

From Unknown

Forked from Recipe via bbcgoodfood.com / TheMealDB

Original recipe

ThaiChicken

Prep

—

Cook

—

Total

—

Serves

—

Method

Chicken

Ingredients

Units

Coconut Milk — 400 ml

Panang Curry Paste — 1 tbsp

Chicken Breast — 200 g

Green Beans — 100 g

Fish Sauce — 2 tbsp

Brown Sugar — 1 tbsp

makrut lime leaves — 2

Basil Leaves — Handful

Jasmine Rice — Boiled

Red Chilli — 6

Dried Red Chillies — 4

Shrimp Paste — 1 tsp

Garlic — 4 clove

Galangal — 1

Lemongrass — 1

Lime — Zest of 2

Ground Nutmeg — 1 tsp

Ground Coriander — 1 tsp

Ground Cumin — 1 tsp

Peanuts — 2

Method

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.

Lineage

Where this recipe began.

Every edit is kept, so the story of this dish stays whole — from the first time it was saved to the version on your screen now.

See the family tree

Version history

Imported from TheMealDB

Unknown · Jun 21, 2026 · current

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.