Authentic Thai Chicken Panang Curry (Gaeng Panang Gai with Kaffir Lime & Crushed Peanuts)

Poultry, Thai

Authentic Thai Chicken Panang Curry (Gaeng Panang Gai with Kaffir Lime & Crushed Peanuts)

A rich, thick, and velvety central Thai curry featuring tender sliced chicken bathed in cracked coconut cream, scented with freshly pounded dry spices, finely julienned makrut lime leaves, and ground roasted peanuts.

Prep Time
15 Mins
Cook Time
20 Mins
Servings
4 Servings
Skill Level
Easy

History & Origins

Central Siamese Royal Heritage

First documented in Mom Somchin’s 1890 Siamese royal recipe compendium, Gaeng Panang is named after the ancient cross-legged sitting posture used to grill chicken over charcoal. Unlike soupy curries, Panang is intentionally thick and luscious, heavily scented with dried coriander seeds, cumin, and roasted peanuts.

Ingredients

Chicken & Coconut Panang Paste

  • •1.25 lbs (600g) Boneless chicken thighs or breast, sliced into bite-sized strips
  • •3 tbsp Authentic Thai Panang curry paste
  • •1.5 cups (360ml) First-press thick coconut cream (head of coconut milk)
  • •1/2 cup (120ml) Second-press thin coconut milk or chicken stock
  • •2 tbsp Premium fish sauce (Nam Pla) & 1.5 tbsp shaved palm sugar

Finishing, Garnishes & Chef’s Additions

  • •6 fresh Makrut (kaffir) lime leaves, center ribs removed, sliced into hair-thin chiffonade
  • •3 tbsp Skinless roasted peanuts, finely pounded into coarse crumbs
  • •2 Fresh red spur chilies (prik chee fah), julienned into matchsticks
  • •Accompaniment Steamed fragrant Thai Hom Mali jasmine rice

Step-by-Step Instructions

Preparation & Method

1
Step 1: Crack the Coconut Cream (Dtaek Man)

Scoop 1/2 cup of thick coconut cream into a wok or wide skillet over medium heat. Simmer for 5-6 minutes, stirring continuously, until water evaporates and coconut oil separates from solids (cracking), forming a shimmering oil slick on top.

2
Step 2: Fry Panang Paste & Ground Peanuts

Add the Panang curry paste and half the pounded roasted peanuts to the cracked coconut oil. Fry on medium-low for 3-4 minutes until intensely aromatic, dark crimson, and oil droplets glisten on the paste surface.

3
Step 3: Poach Chicken & Balance Seasonings

Add chicken pieces to the paste, stirring to coat for 2 minutes. Pour in remaining coconut cream and coconut milk. Season with fish sauce and shaved palm sugar. Simmer gently uncovered for 8-10 minutes until chicken is tender and sauce reduces to a thick glaze.

4
Step 4: Chiffonade Infusion & Plating

Fold in half the makrut lime leaf threads. Ladle the thick, crimson curry into a decorative bowl. Drizzle a tablespoon of coconut cream over the center and garnish with remaining lime leaf chiffonade, red chili matchsticks, and crushed peanuts. Serve with jasmine rice.

Beverage Pairing

Off-Dry German Riesling / Thai Iced Milk Tea (Cha Yen)

A Mosel Riesling with residual sweetness neutralizes chili heat while echoing the floral citrus of kaffir lime, whereas creamy condensed-milk Thai tea provides classic soothing contrast.

Culinary Science Insight

Emulsion Inversion & Terpene Extraction

Simmering coconut cream drives off water, inverting the oil-in-water emulsion into pure coconut fat. Frying curry paste in this hot medium extracts fat-soluble aromatic terpenes from galangal, lemongrass, and coriander seeds. Pounded peanuts contribute both suspended solids and emulsifying proteins that stabilize the rich, clingy sauce texture.