Panang Chicken Curry (Kaeng Panang Gai)

A rich and aromatic Thai Panang curry with tender chicken, green beans and a creamy coconut sauce infused with homemade curry paste. Nutty, slightly sweet and deeply fragrant, it's best served over steamed jasmine rice.

Ingredients

• Coconut Milk

  ⚖ 404 g 💧 400 ml 🥛 1⅔ cup
  kcal/г%DV

  Calories

  79539%

  Protein

  8.216%

  Total Fat

  86.1110%

  Carbohydrates

  11.44%
• Jasmine Rice

  ⚖ 150 g 💧 200 ml 🥛 0.845 cup
  kcal/г%DV

  Calories

  54827%

  Protein

  10.721%

  Total Fat

  1.01%

  Carbohydrates

  120.043%
• Chicken Breast

  ⚖ 200 g 6⅔ pcs
  kcal/г%DV

  Calories

  50425%

  Protein

  32.865%

  Total Fat

  25.833%

  Carbohydrates

  35.212%
• Red Chilli

  ⚖ 270 g 🌶️ 6 pcs
  kcal/г%DV

  Calories

  1075%

  Protein

  5.010%

  Total Fat

  1.21%

  Carbohydrates

  23.88%
• Brown Sugar

  ⚖ 19.5 g 💧 22.2 ml 🥄 1½ tbsp
  kcal/г%DV

  Calories

  743%

  Protein

  0.00%

  Total Fat

  0.00%

  Carbohydrates

  19.26%
• Green Beans

  ⚖ 100 g 3⅓ pcs
  kcal/г%DV

  Calories

  301%

  Protein

  1.83%

  Total Fat

  0.20%

  Carbohydrates

  6.82%
• Garlic

  ⚖ 20 g 🧄 4 pcs
  kcal/г%DV

  Calories

  281%

  Protein

  1.32%

  Total Fat

  0.10%

  Carbohydrates

  5.62%
• Lime

  ⚖ 60 g 🍋 0.857 pcs
  kcal/г%DV

  Calories

  180%

  Protein

  0.40%

  Total Fat

  0.10%

  Carbohydrates

  6.32%
• Fish Sauce

  ⚖ 38.8 g 💧 37 ml 🥄 2½ tbsp
  kcal/г%DV

  Calories

  130%

  Protein

  2.03%

  Total Fat

  0.00%

  Carbohydrates

  1.40%
• Ground Nutmeg

  ⚖ 2.5 g 2½ pcs
  kcal/г%DV

  Calories

  130%

  Protein

  0.10%

  Total Fat

  0.91%

  Carbohydrates

  1.20%
• Peanuts

  ⚖ 2 g 2 pcs
  kcal/г%DV

  Calories

  110%

  Protein

  0.51%

  Total Fat

  1.01%

  Carbohydrates

  0.30%
• Basil Leaves

  ⚖ 50 g 16⅔ pcs
  kcal/г%DV

  Calories

  110%

  Protein

  1.63%

  Total Fat

  0.30%

  Carbohydrates

  1.30%
• Ground Cumin

  ⚖ 2.5 g 1¼ pcs
  kcal/г%DV

  Calories

  90%

  Protein

  0.40%

  Total Fat

  0.50%

  Carbohydrates

  1.10%
• Ground Coriander

  ⚖ 2.5 g 💧 4.9 ml 🥄 1 tsp
  kcal/г%DV

  Calories

  70%

  Protein

  0.30%

  Total Fat

  0.40%

  Carbohydrates

  1.40%

Also in this recipe

• Panang Curry Paste 1.5 tbsp
• makrut lime leaves 2
• Dried Red Chillies 4
• Shrimp Paste 1 tsp
• Galangal 1
• Lemongrass 1

Instructions

• Begin by making the curry paste. Using a pestle and mortar, pound together the fresh and dried red chillies, shrimp paste, 4 chopped garlic cloves, 1 tbsp galangal, 1 tbsp lemongrass, the zest of 2 limes, 1 tsp ground nutmeg, 1 tsp ground coriander, 1 tsp ground cumin, 2 tbsp peanuts and 1 tsp salt until you have a rough paste. Alternatively, combine all the ingredients in a food processor with 30–45ml of coconut milk and pulse until a paste forms. The paste can be stored in a lidded jar in the fridge for up to two weeks.
• Spoon 2–3 tbsp of the thick part of the coconut milk into a saucepan set over a medium-high heat. Once the coconut milk begins to bubble, add 1–2 tbsp of the curry paste and stir continuously for about 1 minute until fragrant.
• Add 200g of sliced chicken breast and cook for 3–4 minutes, stirring, until the chicken begins to brown all over. Add 100g of green beans and stir well to combine.
• Season with 2–3 tbsp fish sauce and 1–2 tbsp brown sugar, then pour in the remaining 400ml coconut milk and stir to combine. Add half of the makrut lime leaves and simmer for 3–5 minutes until the chicken is cooked through. Taste and adjust with more fish sauce or sugar as needed — the flavour should be salty, nutty and gently sweet. Stir in a handful of Thai basil leaves, remove from the heat and serve immediately over steamed jasmine rice, garnished with sliced red chilli and the remaining makrut lime leaves.