Thai Chicken Panang Curry Recipe | Panang Gai | พะแนงไก่
Full of flavor and ready in just minutes, this Thai chicken panang curry is one of the best curries with mild heat. As it's freezer-friendly and reheats like a dream, it's also a great make-ahead meal with rice - the perfect midweek dinner!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tablespoons panang curry paste
- 1 cup coconut cream
- 1.1 pounds chicken breast (cut into bite-sized pieces)
- ½ cup pea eggplant (also known as Turkey berry)
- ¼ cup coconut milk
- ½ teaspoon sugar
- 5 red Thai chilis (halved and deseeded)
- 9 kaffir lime leaves (8 torn and 1 finely julienned)
Instructions
- 1
In a large skillet with deep sides, fry the panang curry paste over medium heat until fragrant.
- 2
Pour half of the coconut cream into the pan and bring to a boil.
- 3
Once the coconut cream is boiling, add the chicken and pea eggplant and cook for about 5 minutes.
- 4
Add the rest of the coconut cream and coconut milk.
- 5
Season with ½ teaspoon of sugar. Taste and adjust as needed, but remember Thai panang curry has to be sweet and salty.
- 6
Add the red chili peppers and torn kaffir lime leaves. Cook for another minute and turn off the heat.
- 7
Transfer the curry to serving bowls, garnish with finely julienned kaffir lime leaves and serve with rice. Or even better, serve it on a bed of rice!