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.
Gaeng Panang Gai: Thai Chicken and Peanut Curry
Ingredients
- 8 dried kaffir lime leaves
- 2 tablespoons oil
- 2 tablespoons red curry paste
- 1 can 400 ml coconut milk
- 1.5-2 tablespoons sugar
- 100 grams peanut butter unsweetened
- 1 cup mushrooms chopped
- 1 cup red capsicum pepper, seeded and chopped
- 1 cup sugar snap peas
- 1 cup pre-cooked chicken meat
- Coriander cumin and/or salt
- 2 tablespoons whole basil leaves
Instructions
- soak lime leaves in water for 10 minutes
- chop lime leaves into strips
- Reserve lime leaves - you add them later on, meanwhile start the curry.
- In a wok, stir fry curry paste over medium heat
- Add 1/2 can (200 ml) coconut milk (you use the other half of the can in a moment)
- Simmer for a few minutes - until kaffir lime leaves are ready, for example
- Add the other 1/2 can (200ml) coconut milk, peanut butter, and soaked lime leaves to the curry mix
- Bring to boil. Simmer for 10 minutes
- Add mushrooms. Simmer for 2 minutes
- Add capsicum. Simmer for 2 minutes
- Add sugar snap peas and pre-cooked chicken. Simmer for 2 minutes
- Adjust flavour with coriander, cumin and/or salt so the sauce is sweet, spicy and a little salty.
- Transfer to serving dish
- Garnish with Basil