Thai Panang Chicken Curry

Name: Thai Panang Chicken Curry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: 200 g chicken breast, thinly sliced; 400 ml coconut milk; 100 g French beans, halved; 4 dried red chillies, sliced; 6 fresh red chillies, sliced; 4 cloves garlic, chopped; 1 tbsp galangal, finely sliced; 1 tbsp lemongrass, finely sliced; 2 limes, zested; 2 makrut lime leaves, finely shredded; 1 handful Thai basil leaves; 1 tsp shrimp paste; 2.5 tbsp fish sauce; 1.5 tbsp palm sugar or brown sugar; 1 tsp ground white pepper; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp ground nutmeg; 2 tbsp peanuts, for garnish; 300 g cooked jasmine rice; 1/2 Red chili, thinly sliced

This Thai Panang chicken curry is rich, creamy, and deeply fragrant with coconut milk, makrut lime leaves, and fresh basil. A homemade curry paste gives it bold flavor, while green beans add crunch and balance. Serve it with jasmine rice for a comforting meal that feels special but is easy enough for a weeknight.

Servings2 Portions

Prep Time20 Mins

Cook Time15 Mins

Difficulty

Intermediate

Ingredients

chicken breast, thinly sliced
200 g
coconut milk
400 ml
French beans, halved
100 g
dried red chillies, sliced
4
fresh red chillies, sliced
6
garlic, chopped
4 cloves
galangal, finely sliced
1 tbsp
lemongrass, finely sliced
1 tbsp
limes, zested
2
makrut lime leaves, finely shredded
2
Thai basil leaves
1 handful
shrimp paste
1 tsp
fish sauce
2.5 tbsp
palm sugar or brown sugar
1.5 tbsp
ground white pepper
1 tsp
ground coriander
1 tsp
ground cumin
1 tsp
ground nutmeg
1 tsp
peanuts, for garnish
2 tbsp
cooked jasmine rice
300 g
Red chili, thinly sliced
0.5

Step-by-Step Instructions

Make the curry paste first. In a mortar and pestle, pound the dried red chillies, fresh red chillies, shrimp paste, garlic, galangal, lemongrass, lime zest, white pepper, coriander, cumin, nutmeg, peanuts, and 1 tsp salt into a rough paste. If using a food processor, blend everything with 2 to 3 tbsp coconut milk until mostly smooth. Use 1 to 2 tbsp for the curry and refrigerate the rest in a sealed jar for up to 2 weeks.

Spoon 2 to 3 tbsp of the thick coconut cream from the top of the can into a saucepan over medium-high heat. When it starts to bubble, add 1 to 2 tbsp of the curry paste and cook for about 1 minute, stirring constantly, until fragrant.

Add the sliced chicken and stir-fry for 3 to 4 minutes, until the pieces lose their raw color and begin to brown lightly. Add the halved French beans and toss to coat them well in the curry base.

Season with the fish sauce and palm sugar, then pour in the remaining coconut milk. Add half of the shredded makrut lime leaves and bring to a gentle simmer. Cook for 3 to 5 minutes, or until the chicken is cooked through and the beans are just tender.