Dinner · Thai

Panang Chicken Curry (Kaeng Panang Gai)

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · September 14, 2026

This creamy Thai curry is nutty, salty, and gently sweet, with tender chicken and crisp green beans in a rich coconut sauce. Making the paste from scratch is worth it, but a good store-bought Panang paste gets you there fast on a weeknight. Serve it over jasmine rice and dinner is sorted.

Jump to recipe
Panang Chicken Curry (Kaeng Panang Gai)

Why you'll love this

  • Restaurant-style Thai curry on the table in about 30 minutes.
  • Rich, nutty, and just sweet enough, with real depth from the paste.
  • Easy to make with store-bought paste on a busy night.
  • One pan of sauce over rice: comfort food, sorted.

EveryDayMeal recipe

Panang Chicken Curry (Kaeng Panang Gai)

Prep
15m
Cook
15m
Total
30m
Serves
2
Level
Medium

Ingredients

  • 1 3/4 cups (one 14-ounce can) coconut milk
  • 1 to 2 tablespoons Panang curry paste
  • 7 ounces chicken breast, thinly sliced
  • 3/4 cup green beans, trimmed and halved
  • 2 to 3 tablespoons fish sauce
  • 1 to 2 tablespoons brown sugar
  • 2 makrut lime leaves
  • a handful Thai basil leaves
  • cooked jasmine rice, for serving
  • 6 fresh red chiles, sliced
  • 4 dried red chiles
  • 1 teaspoon shrimp paste
  • 4 cloves garlic, chopped
  • 1 tablespoon galangal, chopped
  • 1 tablespoon lemongrass, chopped
  • from 2 limes lime zest
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 tablespoons peanuts
  • 1 teaspoon salt

Equipment

  • Mortar and pestle or food processor
  • Saucepan or deep skillet
  • Cutting board and sharp knife

Instructions

  1. If making the paste from scratch, pound the fresh and dried chiles, shrimp paste, garlic, galangal, lemongrass, lime zest, nutmeg, coriander, cumin, peanuts, and 1 teaspoon salt in a mortar and pestle until you have a rough, fragrant paste. To speed things up, pulse everything in a food processor with 2 to 3 tablespoons of the coconut milk until it comes together.
  2. Spoon 2 to 3 tablespoons of the thick cream from the top of the coconut milk into a saucepan over medium-high heat. When it starts bubbling and the oil separates slightly, stir in 1 to 2 tablespoons of curry paste and cook about 1 minute, until it smells rich and fragrant.
  3. Add the sliced chicken and cook 3 to 4 minutes, stirring, until it starts to brown on all sides. Toss in the green beans and stir well to coat them in the paste.
  4. Season with the fish sauce and brown sugar, then pour in the rest of the coconut milk. Add half the makrut lime leaves and simmer 3 to 5 minutes, until the chicken is cooked through and the sauce thickens slightly. Taste and adjust: it should read salty and nutty with the sweetness coming through underneath.
  5. Stir in the Thai basil, then take the pan off the heat so the leaves stay bright. Serve over jasmine rice, garnished with sliced red chile and the remaining lime leaves.

Tips from the kitchen

  • Use only the thick cream from the top of the can to fry the paste first. That step blooms the spices and gives the curry its glossy richness.
  • Slice the chicken thin and against the grain so it cooks fast and stays tender in the quick simmer.
  • Balance is everything: taste at the end and nudge with more fish sauce for salt or brown sugar for sweetness until it sings.

Estimated nutrition per serving: 620 cal · 32g protein · 24g carbs · 45g fat

Make it your own

  • Swap chicken breast for boneless thighs for a juicier, more forgiving result.
  • Use store-bought Panang paste to skip the from-scratch step entirely.
  • Add sliced red bell pepper or bamboo shoots along with the green beans for extra bulk.

Storing & make-ahead

Refrigerate leftovers in an airtight container up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of coconut milk or water to loosen the sauce. Freezes well for up to 2 months (add fresh basil after reheating).

Good to know

Can I use regular curry paste instead of Panang?
You can, but Panang is milder, sweeter, and nuttier than red curry paste. If you sub red paste, add extra peanuts or a spoonful of peanut butter to mimic the flavor.
What if I can't find makrut lime leaves?
Use a little extra lime zest and a squeeze of lime juice at the end. It won't be identical but it brings the same bright citrus lift.
Is this curry very spicy?
Panang is on the milder side. Start with 1 tablespoon of paste and fewer fresh chiles, then build up to taste.
Can I make it dairy-free and gluten-free?
It's already dairy-free thanks to the coconut milk. For gluten-free, check your fish sauce and curry paste labels, as some brands add wheat.

Related recipes