- Prep
- 25 min
- Cook
- 35 min
- Total time
- 60 min
- Yield
- 4 servings
- Difficulty
- Medium
- Calories
- 510 kcal
Quick summary
“This classic Thai curry combines tender chicken breast strips cooked in a rich emulsion of Panang paste, thick coconut milk, and citrusy kaffir lime leaves. Finished with toasted peanuts and crispy vegetables, it brings impeccable aromatic balance.”
What you need to know
- Frying the Panang paste in oil at the beginning releases the essential oils of the spices and intensifies the color of the dish.
- Gentle cooking with full-fat coconut milk without violent boiling prevents the emulsion from curdling and losing creaminess.
- The torn kaffir lime leaves and nam pla fish sauce provide the authentic aromatic and salty signature.
Ingredients
Main
- ml Full-fat coconut milk
- ml Water or chicken broth
- tablespoons Panang curry paste (good quality)
- g Chicken Breast
- g Dutch green beans
- unit Red bell pepper
- unit Small red onion
- tablespoon Vegetable or coconut oil
- tablespoon Palm sugar (or brown sugar)
- tablespoon Fish sauce (nam pla)
- units Kaffir lime leaves (fresh or frozen)
- cup Roughly chopped roasted peanuts
- Fresh cilantro leaves
- cups Cooked jasmine rice
Instructions
Principal
- Heat the oil, sauté the Panang curry paste for 2-3 minutes over medium heat, stirring always to bloom the flavors and ensure a deep curry.
- Add the chicken cubes and sauté for 5-7 minutes until lightly browned on the outside. It is not necessary to cook the chicken completely at this initial stage.
- Pour in coconut milk and water (or broth). Add palm sugar, fish sauce, and kaffir lime leaves. Cook over low heat for 15-20 minutes, so the flavors meld and the sauce thickens.
- Add green beans, bell pepper, and onion. Cook for another 5-7 minutes, until the vegetables are tender but still crisp, maintaining the vibrant texture and color.
- Taste and adjust the seasonings (salt, sweetness, acidity). Serve immediately with toasted peanuts and fresh cilantro over freshly cooked jasmine rice.
Chef's tips
- Tear the kaffir lime leaves with your hands and remove the thick central vein to extract the aroma without residual bitterness.
- Keep the green beans and bell pepper on the heat for only 5 to 7 minutes so they preserve an al dente crunchy texture.
- Add the chopped peanuts only at the time of serving on the plates so they don't soften inside the hot broth.
Variations
- Substitute the chicken with cleaned medium shrimp, adding them only in the last 4 minutes of cooking the broth.
- Add cubes of Thai eggplant or medium-cubed zucchini along with the colorful vegetables.
- Incorporate fresh red peppers cut into thin strips to increase the heat and intensity of the curry.
Substitutions
- Traditional palm sugar can be swapped for light brown sugar or demerara sugar.
- Snow peas can be replaced by sliced snap peas or fresh green beans in medium pieces.
- In the absence of fresh kaffir lime leaves, use thin strips of fresh Tahitian lime peel.
How to store
Conserve em recipiente fechado na geladeira por até 3 dias. Reaqueça em panela sobre fogo baixo mexendo devagar; adicione uma colher de sopa de água ou leite de coco se o molho engrossar demais.
Can it be frozen?
It can be frozen in an airtight container for up to 2 months. Defrost under refrigeration and reheat over low heat, stirring continuously to emulsify the coconut fat.
What to serve with
Serve obligatorily over freshly steamed aromatic jasmine rice, accompanied by slices of fresh cold cucumber and fresh wild cilantro leaves.
Frequently asked questions
Can fish sauce (nam pla) be replaced with regular salt?
Salt salts, but does not deliver the umami fermentation of nam pla; as a plant-based alternative use light soy sauce (shoyu) of good fermentation.
What is the difference between Panang paste and common red curry paste?
Panang paste is richer, slightly sweeter, and contains toasted spices like cumin, coriander, and often peanuts, resulting in a thicker sauce.
How to dose the spiciness if the ready-made paste is too strong?
Reduce the amount of paste to 1 tablespoon and increase the proportion of full-fat coconut milk and sugar to soften the heat.
Can I use store-bought light coconut milk?
It is not recommended, as light coconut milk contains a lot of water and low lipid content, which prevents the formation of the traditional velvety consistency.
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