Home made Paneng Curry.

If you love Thai paneng curry this recipe is for you. 

Although some of the ingredients such as galangal and kafir lime leaves require an excursion to the Asian market, the remaining ingredients are quite common cupboard staples, worth having at hand. 

Why not plan an Asian slaw with satay dressing for another day where you can cross utilize your perishable ingrediens such as the fresh thai basil, galangal and kafir lime leaves.  A whole different flavor experience, with what you already have at hand. Just know however that galangal and kafir lime leaves can be preserved for months in your freezer.

Recipe for home made Paneng curry

1 kg Chicken breast filet
2 tbls fish sauce
2 tbsp palm sugar (or raw sugar)
Neutral oil
1 Shallot
2 stalks lemongrass, finely chopped
12 kafir lime leaves
4 scallions
1 piece galangal ( if available) chopped
1 piece ginger, chopped
2 large cloves of garlic
3 tbsp paneng curry paste
1 Lime
3 tbsp fish sauce
1 tbsp peanut butter
1/4 tsp cinnamon
1/2 tsp cummin
1 can (400ml) of coconut milk
2 tbsp palm sugar ( or raw sugar)
1/2 dl water or chicken bouillon (depending on level of salt from the curry)
1 red bell pepper
1 pack sugar snap peas
Large bunch thai basil

To serve

Cooked jasmine rice
Optional toppings:
Extra thai basil



Cut the chicken into bite-size pieces and marinate in fish sauce and sugar. Place aside.

Make paste
Add the garlic, 6 kaffir lime leaves, scallions, galangal, ginger, lemongrass to a pestle and motar. Crush to a paste.

Heat oil in heavy skillet, quickly sauté chicken in hot oil, just 1 minute each side. Do this in batches so you don’t crowd the pan. (This step is actually optional) but I prefer to seal in the juices before adding the chicken to the curry. You decide.

Lower the heat. Add a bit more oil to the pan if needed. Then add the chopped shallot, the herb paste and the panang curry paste. Sauté gently 2-3 minutes till it becomes fragrant. Add peanut butter, lime juice, fish sauce, sugar, coconut milk, cinnamon, cummin, and remaining kaffir lime leaves, bring to gentle simmer.

Add water or bouillon if needed.

Add the chicken and all the juices back to the skillet. Cook gently about 8 minutes till the chicken is cooked through.

Add the peppers, sugar snap peas and a big hand full of fresh thai basil leaves. Simmer just a minute more and remove from the heat.
Garnish with more thai basil leaves, scallions and lime slices

Serve with cooked jasmine rice.

The curry can be made with tiger prawns, or try with fried tofu and fried aubergine for a vegetarian alternative.


    Submit your review

    Create your own review

    Average rating:  
     0 reviews

    This website uses cookies. By continuing to use this site, you accept our use of cookies.