Panang chicken curry (kaeng panang gai) Recipe (Ready in 105 Min)

This Thai chicken builds panang curry paste, chicken breast and green beans into a weeknight-friendly meal you can have ready in about 105 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 13 steps.

You'll mainly reach for saucepan and pan. At involved difficulty across 13 steps, it's worth setting aside proper time for.

How to make it

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.
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.
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.
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.

You'll use: Saucepan · Pan · Food processor · Steamer

Tips & common questions

How long does Panang chicken curry (kaeng panang gai) take to make?

About 105 minutes from start to finish — an estimate based on the 13 steps and 20 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of milk?

Try any unsweetened plant milk. See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.