Go Back
Print Recipe

Panang Curry Chicken (Gaeng Panang Gai)

Course: Main Courses - Poultry
Cuisine: Thai

Ingredients

  • 4 Cups 960mL Coconut Milk
  • - with 3 Tablespoons of the Thick Cream Separated Out
  • 1/4 Cup Panang Curry Paste
  • 5 Makrut Lime Leaves Chiffonade
  • 1 to 2 Tablespoons Peanut Butter
  • 4 Teaspoons Fish Sauce Or to Taste
  • 1 Tablespoon Tamarind Concentrate Or to Taste
  • 2 Tablespoons Palm Sugar Or to Taste
  • 1 1/2 to 2 Pounds Chicken Breasts Thinly Sliced
  • 1/2 Cup Thai Basil Whole Leaves Only
  • 1/2 Cup Bamboo Shoots
  • 1/2 Onion Thinly Sliced
  • 1 Medium Red Bell Pepper Julienned
  • 1/2 of a 15-Ounce Can Baby Corn Optional
  • 1/2 Cup Roasted Peanuts For Garnish
  • 4 to 6 Pieces Roti Bread See Note

Instructions

  • In a large Dutch oven, heat the 3 Tablespoons coconut cream over medium heat until bubbling and then add curry paste and lime leaves. Stir fry until the paste thickens and starts to brown.
  • Add in remaining coconut milk and bring the sauce to a slow boil. Allow to boil for 10 to 15 minutes or until the sauce reduces by about a quarter and coats the back of a spoon.
  • Reduce heat to a simmer. Add peanut butter, fish sauce, tamarind concentrate, and palm sugar. Stir well to combine.
  • Mix in chicken and heat again until simmering. Add Thai basil, bamboo shoots, onion, bell pepper, and baby corn and mix well. Simmer for 10 to 15 minutes or until chicken is cooked through.
  • Taste and add any additional fish sauce, tamarind concentrate or palm sugar to balance the flavors to your liking.
  • Cook Roti Bread according the package directions.
  • Serve the curry with the roti bread and/or jasmine rice and topped with roasted peanuts. Makes 4 to 6 servings.

Notes

Roti Bread (also called Parantha) can be found in the frozen section of many Asian markets.