Go Back

Gaeng Panang Gai: Thai Chicken and Peanut Curry

Steven Thomas
Print Recipe

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