Gaeng Panang Gai: Thai Chicken and Peanut Curry

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

Steven Thomas


  • 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


  • 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

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