Gaeng Panang Recipe

Prepare dried chilies

Remove stems and most seeds from the dried red chilies. Soak chilies in hot water for 15 minutes until softened, then drain and roughly chop.

Toast dry spices (optional) — In a small skillet over medium heat, toast ground cumin, ground coriander and white pepper for 30–60 seconds until fragrant. Remove from heat and let cool.

Combine paste ingredients — In a mortar and pestle or food processor, add softened chilies, galangal, lemongrass, kaffir lime zest, garlic, shallots, coriander root, toasted spices, shrimp paste, salt and 1 teaspoon oil. Pound or pulse until a smooth, cohesive paste forms. Scrape down sides and continue until paste is fine (about 5–8 minutes by mortar; 1–2 minutes by food processor).

Taste and adjust — Taste a small amount (careful, spicy). Adjust salt or add a little more lime zest if needed. Store paste in an airtight container in the refrigerator up to 1 week or freeze in portions.

Prepare ingredients — Slice chicken into bite-size pieces, thinly slice red bell pepper, finely slice kaffir lime leaves, chop peanuts coarsely, and rinse basil leaves.

Cook coconut cream

Shake the can of coconut milk and pour into a medium skillet or wok. Place over medium heat. Once it begins to bubble at the edges and a thicker cream layer separates (about 3–5 minutes), reduce heat slightly.

Fry the paste — Add 1 tablespoon oil to the pan if needed, then add 3 tablespoons Panang curry paste. Stir and fry the paste in the coconut cream for 1–2 minutes until fragrant and the oil separates slightly from the paste.

Add protein — Add the sliced chicken to the pan and stir to coat in the paste and coconut cream. Cook for 2–3 minutes, stirring, until the chicken is sealed on the outside.

Add remaining coconut milk and simmer — Pour in the remaining coconut milk (or the rest of the can, about 400 ml total). Stir to combine, bring to a gentle simmer over medium-low heat and cook for 6–8 minutes until chicken is cooked through.

Season curry — Stir in fish sauce, palm sugar, and sliced kaffir lime leaves. Taste and adjust seasoning: add more fish sauce for saltiness or a pinch more sugar if it needs balance.

Add vegetables and finish — Add red bell pepper strips and continue to simmer 2–3 minutes until they are tender-crisp. If the curry is too thick, add up to 50 ml water to reach desired consistency.

Finish with basil, peanuts and lime — Remove pan from heat. Stir in Thai basil leaves, chopped roasted peanuts and 1 tablespoon lime juice. Let sit 1 minute to wilt basil and marry flavors.

Serve immediately over steamed jasmine rice, garnished with shredded kaffir lime leaves, extra crushed peanuts and lime wedges on the side.

Storage — Cool to room temperature, transfer to airtight containers and refrigerate up to 3 days or freeze up to 2 months. Reheat gently on the stovetop, adding a splash of coconut milk or water if it has thickened.