Gaeng Panang Gai (Panang Chicken Curry)
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Ingredients
- 500 g chicken thigh fillets, diced
- 3 tbsp panang curry paste
- 400 ml coconut milk
- 4 kaffir lime leaves
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 20 g roasted peanuts, roughly chopped
- 15 g fresh thai basil leaves
Nutrition (per serving)
- Calories
- 415 kcal
- Protein
- 28.8 g
- Carbohydrate
- 9 g
- of which sugars
- 6.8 g
- Fat
- 29.1 g
- of which saturates
- 19.7 g
- Fibre
- 1.9 g
- Salt
- 2.79 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the panang curry paste in a splash of the coconut milk in a wide pan for 2 minutes until fragrant and the oil starts to separate.
- 2
Add the chicken and stir-fry for 4 minutes until it changes colour on the outside.
- 3
Pour in the rest of the coconut milk and the kaffir lime leaves, then simmer for 15 minutes, stirring now and then, until thickened and the chicken is cooked through with no pink remaining.
- 4
Season with the fish sauce and palm sugar.
- 5
Scatter with the roasted peanuts and thai basil leaves and serve with jasmine rice.
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