Chicken Panaeng Recipe
braised chicken, salty + sweet panaeng curry, aromas of Thai basil + lime leaf w/ coconut cream + jasmine rice
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Ingredients
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Panaeng Curry Paste & Seasoning
Chicken & Braising Liquid
Aromatics & Vegetables
To Serve
Method
Prepare Rice
- 1
Cook jasmine rice
Rinse 1 cup jasmine rice under cold water until water runs mostly clear. Combine rice with 1 1/4 cups water in a saucepan, bring to a boil, reduce to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest covered 10 minutes, then fluff with a fork.
Make Curry Base & Sauté Aromatics
- 2
Heat 1 tablespoon oil in a wide skillet or Dutch oven over medium heat. Add sliced shallots and smashed garlic and sauté 2–3 minutes until fragrant and starting to soften.
- 3
Add the 3 tablespoons of panaeng curry paste and 1 tablespoon sliced galangal/ginger (if using). Fry the paste with the aromatics, stirring constantly, for 1–2 minutes until it becomes fragrant and the oil separates slightly.
Brown Chicken & Build Sauce
- 4
Increase heat to medium-high. Add the chicken thigh pieces to the pan and stir to coat with the paste. Cook 3–4 minutes, turning pieces so they get lightly browned but not fully cooked through.
- 5
Pour in 1 cup coconut cream and 1 cup coconut milk. Stir to combine, scraping up any browned bits. Add 1 cup chicken stock (or water) if you prefer a looser sauce. Bring mixture to a gentle simmer.
- 6
Add 2 tablespoons fish sauce, 1 tablespoon palm sugar, and toss in the torn lime leaves. Stir to dissolve the sugar and balance the flavors. Taste and adjust: it should be salty-sweet and creamy; add up to 1 teaspoon lime juice or more fish sauce to balance.
Simmer & Add Vegetables
- 7
Reduce heat to low and simmer uncovered for 10–12 minutes until chicken is cooked through (internal temperature 165°F / 74°C) and sauce has slightly thickened. Stir occasionally.
- 8
About 3–4 minutes before the end of cooking, add the sliced red bell pepper and the green beans (if using). Simmer until vegetables are tender-crisp.
Finish & Serve
- 9
Remove pan from heat. Stir in the torn Thai basil leaves and the remaining 1 teaspoon lime juice. Taste and adjust seasoning — add more fish sauce for salt or palm sugar for sweetness as needed.
- 10
Ladle the chicken panaeng over steamed jasmine rice. Garnish with lime wedges and optional fried shallots, toasted peanuts, and cilantro. Serve immediately.