ThaiMain course
Panang chicken curry (kaeng panang gai)
This Panang chicken curry is a creamy, spiced dish built around tender chicken and crisp green beans. You can make your own curry paste from scratch, pounding together dried and fresh chilies, aromatics, and peanuts, or use a store-bought version. The paste gets toasted in coconut milk until fragrant, then simmered with the chicken and vegetables. Finish it with a handful of fresh basil and serve over jasmine rice.
Method
4 steps · 45 min total
- 01
Make the Curry Paste
To make your own Panang 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, along with 1 teaspoon of salt, until you have a rough paste. If you're short on time, you can also add all the ingredients to a food processor with 2-3 tablespoons of coconut milk and pulse until smooth. This homemade paste can be stored in a lidded jar in the fridge for up to two weeks. - 02
