Panang Gai - Chicken in Panang Curry


  • 1/2 kg. fillet chicken
  • 1 Thai Chilli (prik chee fa), sliced
  • 2 kaffir lime leaves, shredded
  • 1 tbs. sugar
  • 2 tbs. vegetable oil
  • 1 tbs. fish sauce
  • 1 cup coconut milk
  • 1/4 cup sweet basil leaves
  • 6 kaffir lime leaves, finely chopped
  • 1/2 tbs. white soy sauce
  • Curry paste

Ingredients of curry

  • 8 dried large Thai chillies, de-seeded
  • 9 peppercorns
  • 15 cloves garlic
  • 1 tbs. coriander root, chopped
  • 1 tsp. kaffir lime skin, finely chopped
  • 1/2 tsp. salt
  • 10 dried small Thai chillies (prik kee noo)
  • 1 shallot
  • 1 tsp. lemon grass, chopped
  • 2 tbs. roast peanuts, chopped
  • 1/2 tsp. cumin and coriander seeds, chopped and combined
  • 1/2 tsp. shrimp paste


Thinly slice the chicken fillet, pan fry with white soy sauce. Set medium heat add vegetable oil, curry paste, 1/2 cup coconut milk and stir until the coconut milk separates. Then add the chicken and shredded kaffir lime leaves; flavour with sugar, fish sauce and add in the rest of the coconut milk Lower the heat until the chicken is soft. Garnish with basil leaves, kaffir lime leaves, and chillies.

Yummy Tip!

  • Serving Size: 6 persons
  • Preparation Time: 30 min.

Remove the seeds from the dried chilies, peel the shallot and slice in half, and peel the skin off the garlic. Choose only fresh roasted peanuts. Use white soy sauce instead of oil to cook the chicken. Be patient use low heat to slowly stew the curry to bring out the full flavor. Eat with freshly cooked rice.

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