Scale
arrow_back Recipe

Recipe Git v1

Panang chicken curry (kaeng panang gai)

Thai Chicken recipe supplied by TheMealDB.

Panang chicken curry (kaeng panang gai)
Prep: 0 min Cook: 0 min Cuisine: Thai Difficulty: medium

Categories: Dinner

Tags: chicken, thai

Source: Original recipe source via TheMealDB (https://www.bbcgoodfood.com/recipes/panang-chicken-curry-kaeng-panang-gai)

Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53192.

Provider record: https://www.themealdb.com/meal/53192-panang-chicken-curry-kaeng-panang-gai-recipe

License: TheMealDB API Terms (https://www.themealdb.com/terms_of_use.php) · Recipe data and artwork supplied by TheMealDB.

Video

YouTube: https://www.youtube.com/watch?v=dYZHzK7YfYI

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

Directions

  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.
  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.
  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.
  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.