Panang chicken curry (kaeng panang gai)

Name: Panang chicken curry (kaeng panang gai)
Yield: 2
Cuisine: Tailandesa
Ingredients: 2 tablespoons Peanuts; 4 cloves Garlic; 6 Red Chilli; Lime; 1 teaspoon Ground Cumin; 400 ml Coconut Milk; 2 tablespoons Fish Sauce; 1 Brown Sugar; Jasmine Rice; 1 teaspoon Nutmeg; 1 teaspoon Ground Coriander; handfuls Basil; 100 g Green Beans; 200 g Chicken Breast; 1 tablespoon Galangal; 1 Panang Curry Paste; 4 Dried Red Chillies; 1 teaspoon Shrimp Paste; 1 tablespoon Lemongrass; 2 Lime Leaves

Media

Contains allergens

Cacahuetes

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 2 (estimated)

Nutrition facts

Protein18 %35 g
Carbs17 %34 g
Fat65 %56 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	737 kcal	140 kcal
Protein	35 g	6.6 g
Carbs	34 g	6.4 g
Fat	56 g	10.6 g

One serving is about 528 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty35/100
Recipe completeness50/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: ThaiKeeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Chicken - Thai

Ingredients

2 tablespoons Peanuts
4 cloves Garlic (Chopped)
6 Red Chilli
Lime (Zest of 2)
1 teaspoon Ground Cumin
400 ml Coconut Milk
2 tablespoons Fish Sauce (-3)
1 Brown Sugar (-2tbsp)
Jasmine Rice (Boiled)
1 teaspoon Nutmeg
1 teaspoon Ground Coriander
handfuls Basil
100 g Green Beans
200 g Chicken Breast
1 tablespoon Galangal
1 Panang Curry Paste (-2tbsp)
4 Dried Red Chillies
1 teaspoon Shrimp Paste
1 tablespoon Lemongrass
2 Lime Leaves

Instructions

First, make the curry paste. Use a pestle and mortar to pound together the dried and fresh chillies, shrimp paste, garlic, galangal, lemongrass, lime zest, white pepper, coriander, cumin, nutmeg and peanuts, plus 1 tsp salt. You should have a rough paste. Alternatively, add all the ingredients to a food processor along with 2-3 tbsp of coconut milk and pulse until you have a paste. Store in a lidded jar in the fridge. Will keep for up to two weeks.
Add 2-3 tbsp of the thick part of the coconut milk into a saucepan over a medium-high heat. When the coconut milk starts bubbling, add 1-2 tbsp of the curry paste and stir well for about 1 min, until fragrant.
Stir in the chicken and let it cook for about 3-4 mins until beginning to brown all over. Follow with the French beans and stir well.
Season with the fish sauce and sugar, then add the rest of coconut milk. Mix well, add half the makrut lime leaves and simmer for 3-5 mins until the chicken is cooked through. Taste and add more sugar or fish sauce if necessary – it should be salty and nutty, and the sweetness should come through. Add the Thai basil leaves, give it a quick mix and take off the heat. Serve with steamed jasmine rice, garnished with the sliced chilli and the rest of the makrut lime leaves.