Recipe | Chicken
Chicken and Peanut Curry (Gaeng Panang Gai) (Steven Thomas)

Panang curry is probably my favourite Thai curry. This recipe is with chicken but beef is good too. We tend to add vegetables to all our stove stop dishes - it isn't authentic, but it is easy. Serve with steamed rice.

8 dried kaffir lime leaves

  • soak in water for 10 minutes
  • chop into strips
  • You add them later on, meanwhile start the curry.

2 tablespoons oil
2 tablespoons red curry paste *

  • In a wok, stir fry curry paste over medium heat

1/2 can (200 ml) coconut milk (you use the other half of the can in a moment)

  • Add
  • Simmer for a few minutes (until kaffir lime leaves are ready, for example)

1/2 can (200ml) coconut milk
1.5-2 tablespoons sugar
100 grams peanut butter (unsweetened)
Soaked kaffir lime leaves from above

  • Add to the curry mix
  • Bring to boil
  • Simmer for 10 minutes

1 cup mushrooms, chopped

  • Add
  • Simmer for 2 minutes

1 cup red capsicum, seeded and chopped

  • Add
  • Simmer for 2 minutes

1 cup sugar snap peas
1 cup pre-cooked chicken meat

  • Add
  • Simmer for 2 minutes

Coriander, cumin and/or salt

  • Adjust flavour so the sauce is sweet, spicy and a little salty.
  • Transfer to serving dish

2 tablespoons whole basil leaves

  • Use to garnish

Red Curry Paste (2T)

If you don't have some commercial curry paste available then it is pretty simple to make it yourself ... if you have the ingredients.

1-2 medium dried red chillies
1 black peppercorn
1/3 teaspoon ground coriander
1/3 teaspoon ground cumin
pinch salt
pinch ground cloves
1/3 bay leaf
pinch nutmeg

1/10 onion, chopped
1/2 teaspoon garlic, crushed
1/2 tablespoon lemon juice
1/2 teaspoon oil
1 teaspoon coriander root, chopped

  • Blend