Thai cuisine · Meat & Kebab

Panang Gai

Thick, mild panang curry with chicken and peanut, finished with fine strips of lime leaf.

Ingredients · for 4 servings

• 700 g boneless chicken thigh
• 3 tbsp panang curry paste
• 400 ml coconut milk
• 40 g peanuts
• 6 kaffir lime leaves
• 2 tbsp fish sauce
• 2 tbsp palm sugar
• 1 red chili
• 2 tbsp vegetable oil
• 300 g jasmine rice

Instructions

1. Cut the chicken into 2 cm wide strips; toast the peanuts in a dry pan for 4–5 min. and then grind finely.
2. Heat the vegetable oil in a pot, add 150 ml of the coconut milk and simmer for 5 min. over medium heat until the coconut oil visibly separates.
3. Stir in the panang paste and fry for 3 min. until it turns a deep red and glossy, then stir in the ground peanuts.
4. Add the chicken, turn for 4 min. to sear all sides, pour in the remaining coconut milk and season with fish sauce and palm sugar.
5. Simmer uncovered over low heat for 15–18 min. until the sauce is thick enough to cling to a spoon and barely covers the meat.
6. Cut four lime leaves into hair-thin strips, scatter over the curry with the sliced chili rings and serve with jasmine rice.