Panang chicken curry (kaeng panang gai)
Panang curry is Thailand's most refined curry, built on ground peanuts and spices that create a thick, almost gravy-like sauce. The technique here matters: coconut milk added in stages prevents curdling while deepening flavor, and a final scatter of fresh basil and torn makrut lime leaves brightens what could otherwise feel heavy. The result is elegant enough for guests but simple enough for a weeknight.
Instructions
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. 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. step 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. 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..
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