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Thai · Dinner

Thai peanut coconut chicken curry (panang gai)

Chicken coated in a concentrated panang curry of coconut cream, roasted peanut, and finely sliced makrut lime leaf.

About 40 minTotal
About 40 minActive
$$Cost
EasyDifficulty
Makes 4 servings
Thai panang chicken with a thick clinging coconut-peanut curry, fine makrut lime threads, chopped peanuts, and sliced red chile.

Equipment

  • Use another covered 12-inch oven-safe skillet or transfer before the oven finish.

Ingredients

1× recipe · Makes 4 servings

  • 1 13.5-ounce can full-fat coconut milk, not shaken
  • 1/3 cup Thai panang curry paste
  • 2 tablespoons natural roasted peanut butter
  • 1 tablespoon finely chopped palm sugar or light brown sugar
  • 1 1/2 pounds boneless skinless chicken thighs, sliced thinly across the grain
  • 1/2 cup low-sodium chicken stock
  • 1 1/2 tablespoons fish sauce, plus more to taste
  • 6 makrut lime leaves, center ribs removed, divided
  • 1 red Fresno chile, thinly sliced
  • 1/4 cup roasted unsalted peanuts, chopped
  • Cooked jasmine rice, for serving

Instructions

  1. Stack five makrut lime leaves, roll them tightly, and slice into hair-thin threads; reserve the last leaf whole. Spoon 3/4 cup thick coconut cream into a and cook over medium-high heat 5 to 8 minutes until reduced and glossy.

  2. Add panang paste and cook 2 minutes until fragrant and small beads of oil appear. Stir in peanut butter and palm sugar until smooth, then add chicken and toss for 3 minutes to coat every slice.

  3. Add remaining coconut milk, stock, fish sauce, and the whole lime leaf. Simmer uncovered 6 to 9 minutes, stirring occasionally, until chicken reaches 165°F and the sauce is thick enough to cling rather than pool like soup.

  4. Discard the whole lime leaf. Taste for a rich savory curry with mild sweetness and clear lime fragrance; adjust with fish sauce, sugar, or a spoonful of water rather than automatically thinning the sauce.

  5. Spoon over jasmine rice and finish with Fresno chile, chopped peanuts, and the fine lime-leaf threads. Serve immediately while the garnish remains aromatic and crisp.

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