Name: Chicken panang curry (gaeng panaeng gai)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 2 x 400ml cans coconut milk; 3 tablespoon panang curry paste; 2 tablespoon grated palm sugar; 2 tablespoon fish sauce; 2 fresh kaffir lime leaves, torn; 2 tablespoon peanut oil; 1 kilogram chicken thigh fillets, quartered; 100 gram snake beans, chopped coarsely; 1/2 cup firmly packed fresh thai basil leaves; 1/2 cup (75g) coarsely chopped roasted unsalted peanuts; 2 fresh long red thai chillies, sliced thinly; Panang curry paste; 25 dried long red chillies; 1 teaspoon ground coriander; 2 teaspoon ground cumin; 2 clove garlic, quartered; 8 green onions, chopped coarsely; 2 sticks fresh lemon grass, sliced thinly; 2 teaspoon finely chopped fresh galangal; 2 teaspoon shrimp paste; 1/2 cup (75g) roasted unsalted peanuts; 2 tablespoon peanut oil

Chicken panang curry (gaeng panaeng gai)

A creamy Thai chicken curry that will become a family favourite in not time.

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Serves 8

Prep

20M

Cook

30M

Total

50M

Ingredients

2 x 400ml cans coconut milk

3 tablespoon panang curry paste

2 tablespoon grated palm sugar

2 tablespoon fish sauce

2 fresh kaffir lime leaves, torn

2 tablespoon peanut oil

1 kilogram chicken thigh fillets, quartered

100 gram snake beans, chopped coarsely

1/2 cup firmly packed fresh thai basil leaves

1/2 cup (75g) coarsely chopped roasted unsalted peanuts

2 fresh long red thai chillies, sliced thinly

Panang curry paste

25 dried long red chillies

1 teaspoon ground coriander

2 teaspoon ground cumin

2 clove garlic, quartered

8 green onions, chopped coarsely

2 sticks fresh lemon grass, sliced thinly

2 teaspoon finely chopped fresh galangal

2 teaspoon shrimp paste

1/2 cup (75g) roasted unsalted peanuts

2 tablespoon peanut oil

Method

1.For the panang curry paste, place chillies in a small heatproof jug, cover with boiling water; stand for 15 minutes, drain. Meanwhile, stir the ground coriander and cumin over medium heat in small dry-heated frying pan until fragrant. Blend or process chillies and roasted spices with remaining ingredients, except oil, until mixture forms a paste, pausing to scrape down sides of machine occasionally during blending. Add oil to paste mixture; continue to blend in machine or using a mortar and pestle until smooth.

2.Place coconut milk, measured paste, sugar, sauce and lime leaves in a wok; bring to the boil. Reduce heat; simmer, stirring, for about 15 minutes or until curry sauce mixture reduces by about a third.

3.Meanwhile, heat the peanut oil in a large frying pan; cook chicken, in batches, until browned lightly. Drain on absorbent paper.

4.Add beans, chicken and half the basil leaves to sauce mixture; cook, uncovered, stirring occasionally, for about 5 minutes or until chicken is cooked through.

5.Place the curry in a serving bowl; sprinkle with peanuts, chilli and remaining basil.

This curry is mild; add extra chilli, fish sauce and lime juice to taste, if desired.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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