Photograph of the finished Phanaeng gai

Thailand · Gà nấu cà ri Panang khô

Phanaeng gai

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 3.1 lb
  • Photograph of Panang Curry Sauce Panang Curry Sauce 7.1 oz
  • Photograph of Coconut milk Coconut milk 3 ¾ cups
  • Photograph of Thai lime leaves Thai lime leaves 32 leaves
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Palm sugar Palm sugar 2.5 oz
  • Photograph of Roasted peanuts Roasted peanuts 4.9 oz
  • Photograph of Okra Okra 14.1 oz
  • Photograph of Italian basil Italian basil 3.5 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Simmer the coconut milk for 6 minutes until the coconut oil separates, then sauté the Panang sauce for 5 minutes.
  2. 2 Cut the chicken into cubes and stir-fry for 5 minutes to coat with the sauce before adding the diluted coconut milk.
  3. 3 Use less coconut milk than for the pork version because chicken releases its own juices, so the sauce needs to be thick and cling to the meat.
  4. 4 Simmer for 15 minutes until the chicken is cooked through and the sauce has reduced to a thick, creamy consistency.
  5. 5 Add the chopped okra and cook for 3 minutes until the okra is still crispy.
  6. 6 Sprinkle crushed roasted peanuts, shredded Thai lime leaves, and basil leaves on top when you turn off the heat.

With an appliance

  • Microwave 35 min

    Replace step 4: Transfer the chicken and Panang sauce to a large bowl, microwave at 700W for 10 minutes, stirring at the 5th minute, then add the okra and microwave for another 2 minutes; reduce to about 6 minutes, until the sauce thickens evenly and the coconut milk separates minimally, no need to constantly monitor the bottom of the pan. Steps 1-2 continue to sauté the sauce on the stovetop until the coconut oil separates and becomes fragrant.

Start cooking