Chicken Panang Curry (Gaeng Panang Gai)

Tender chicken and crisp green beans in a rich, peanutty Panang sauce, finished with a swirl of coconut cream.

TIME BREAKDOWN
Prep: 15 min
Cook: 20 min
Total: 35 minutes
Vegetarian
❌
Nuts
✅
Serves
4 people
Difficulty
Easy

Ingredients

  • 600g boneless skinless chicken thighs, sliced
  • 400ml tin full-fat coconut milk
  • 100ml chicken stock
  • 3 tbsp Thai Panang curry paste, shop-bought or home-made (see Gaeng Panang Neua)
  • 40g unsalted roasted peanuts, finely ground
  • 150g green beans, trimmed and halved
  • 1 red pepper, sliced
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar or light brown soft sugar
  • 6 kaffir lime leaves, finely shredded
  • 2 tbsp coconut cream, to finish
  • 300g jasmine rice, to serve

Method

  1. Spoon the thick cream from the top of the coconut milk into a wide pan over a medium heat and cook for 3 to 4 minutes until the oil separates.

  2. Add the Panang paste and fry for 2 minutes until fragrant and darker. Add the chicken and stir for 2 minutes.

  3. Pour in the remaining coconut milk and the stock, add the ground peanuts and simmer for 10 minutes.

  4. Add the green beans and red pepper and cook for 4 minutes until just tender.

  5. Season with the fish sauce and palm sugar. Stir in two thirds of the lime leaves.

  6. Cook the rice according to the packet instructions.

  7. Spoon the curry over the rice, drizzle with the coconut cream and scatter with the remaining lime leaves.