Thailand

Panang chicken curry (kaeng panang gai)

Name: Panang chicken curry (kaeng panang gai)
Prep time: 14 min
Cook time: 32 min
Total time: 46 min
Yield: 4 servings
Cuisine: Thailand
Ingredients: 400ml Coconut Milk; 1-2tbsp Panang Curry Paste; 200g Chicken Breast; 100g Green Beans; 2-3 tbsp tbsp Fish Sauce; 1-2tbsp Brown Sugar; 2 makrut lime leaves; Handful handful Basil Leaves; Boiled Jasmine Rice; 6 Red Chilli; 4 Dried Red Chillies; 1 teaspoon teaspoon Shrimp Paste; 4 Cloves Chopped cloves Garlic; 1 tblsp Galangal; 1 tblsp Lemongrass; Zest of 2 Lime; 1 teaspoon teaspoon Ground Nutmeg; 1 tsp tsp Ground Coriander; 1 teaspoon teaspoon Ground Cumin; 2 tblsp Peanuts

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…

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By CookInstruction Kitchen Published 3 Sep 2026 Updated 4 Oct 2026 Updated Updated 1 week ago

Prep: 14 min
Cook: 32 min
Total: 46 min
Servings: 4
Difficulty: Medium

Timings are approximate — worked out from the method, not measured in a test kitchen.

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Ingredients

400 ml Coconut Milk

1-2 tbsp Panang Curry Paste

200 g Chicken Breast

100 g Green Beans

2-3 tbsp Fish Sauce

1-2 tbsp 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

Quantities scale automatically with servings. Tap an ingredient to check it off as you go.

Cooking instructions

First, make the curry paste

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

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

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

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.

Recipe data from TheMealDB (themealdb.com) · Original source

Read it through first

Skim all 4 steps before you start — it is the difference between cooking and firefighting.

Scale it

Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.

Storage

Cool completely, then keep in an airtight container in the fridge for up to three days.

Reheating

Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.

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