THAI CHICKEN PANANG CURRY RECIPE (PANANG GAI)
A rich, creamy, and mildly spicy red curry dish made with tender chicken simmered in coconut milk and Panang curry paste. Perfect with steamed jasmine rice, this dish is a favourite among Thai food lovers for its nutty, fragrant, and slightly sweet flavour.
INGREDIENTS (FOR 1–2 PEOPLE)
- 200g Chicken breast or thigh, sliced thinly
- 2 tbsp Panang Curry Paste
- 200ml Coconut Milk
- 1 tbsp Palm Sugar
- 1 tbsp Fish Sauce
- 2–3 Kaffir Lime Leaves, thinly slice
- 1 Red Chilli, sliced (for garnish)
- A few Thai basil leaves (optional)
- Steamed Jasmine Rice (for serving)
Method
- Heat half of the coconut milk in a pan over medium heat until it starts to separate (you’ll see oil on top).
- Add the Panang curry paste and stir-fry until fragrant.
- Add the sliced chicken and cook until nearly done.
- Pour in the rest of the coconut milk, then season with palm sugar and fish sauce
- Simmer for 3–5 minutes until the chicken is fully cooked and the sauce thickens slightly.
- Add sliced kaffir lime leaves and stir well.
- Serve hot, garnished with red chili and Thai basil. Enjoy with steamed jasmine rice.
Note
These are the recommended amounts for a meal for 1–2 people. Please adjust accordingly for more. You might already have some of these Thai food ingredients in your larder, so feel free to set the quantity to zero on Talardthai.com for what you don’t need. All our fresh Thai products are flown in direct from Thailand weekly to ensure top quality and authentic flavour.
BAI MA GROOD (LIME LEAVES)
£2.75
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SMALL RED CHILLI (PRIK KI NOO DANG)
Original price was: £2.15.£1.99Current price is: £1.99.
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