Panaeng Chicken Curry
A simple and easy Thai Curry
Recipe type: Main
Cuisine: Curry
Serves: 4
  • 450g chicken thighs, skinned and boneless, sliced into thin strips
  • 3 tablespoons groundnut (peanut) oil
  • 2 finely sliced shallots
  • 2 tablespoons Thai red curry paste
  • 2 tablespoons peanut butter
  • 75ml tinned coconut milk
  • 1 large fresh red Thai chilli, seeded and cut into slices
  • 2 tablespoons fish sauce or light soy sauce
  • 2 tablespoon sugar
  • 4 fresh kaffir lime leaves (I buy mine from the Chinese supermarket and freeze what I don't need)
  • 300ml chicken stock
  • Handful fresh Thai basil leaves
  1. Heat a wok or large frying pan over a high heat. Add two tablespoons of oil then add the shallots and stir fry for 30 seconds.
  2. Add the curry paste and peanut butter and stir fry for 30 seconds
  3. Add the chicken strips and stir well to coat. Allow the chicken to cook through (3-4 minutes approximately) and keep stirring to ensure it doesn't burn.
  4. Slowly drizzle in the coconut milk, stirring all the time. Then add the chillies, soy sauce (or fish sauce if using), sugar, lime leaves and chicken stock.
  5. Turn the heat to low and simmer for 5 - 10 minutes, until the chicken is cooked through
  6. Stir to mix well, toss in the Thai basil leaves and serve at once.
  7. Serve with boiled rice.
Recipe by Edinburgh Foody at