Phanaeng Curry (Creamy Thai Peanut Curry)

Ingredients

• 600 g free-range chicken breast
• 500 ml full-fat coconut milk
• 70 g panang curry paste
• 50 g unsalted roasted peanuts
• 2 tbsp Thai fish sauce
• 25 g palm sugar
• 6 leaves makrut lime leaves
• 1 piece fresh red chili
• 1 bunch Thai basil
• 1 tbsp neutral oil
• 600 g cooked jasmine rice

Method

1. Thinly and evenly slice the chicken into strips; it needs to cook quickly without drying out. Very finely slice the makrut lime leaves, slice the chili on the bias, pick the Thai basil leaves, and crush the peanuts.
2. Heat a wok or sauté pan over medium heat with the neutral oil. Pour in the thickest part of the coconut milk and let it reduce until it becomes shiny and small fat bubbles appear on the surface.
3. Add the panang curry paste and fry, stirring constantly. It should darken slightly, smell of lemongrass, chili, and spices, and separate a bit in the coconut fat.
4. Add the chicken and coat it in the fragrant paste. Sauté until the strips lose their raw color on all sides, without trying to brown them.
5. Gradually pour in the rest of the coconut milk, stirring to smooth the sauce. Let simmer gently until the chicken is tender and the sauce coats the back of a spoon like a thin cream.
6. Stir in the palm sugar, fish sauce, and crushed peanuts. Taste: the result should be sweet and salty, rich, slightly spicy, with a peanut finish.
7. Add half of the sliced makrut lime leaves and let simmer briefly to flavor without making the leaves bitter. The sauce should remain thick, shiny, and more concentrated than a very liquid Thai curry.
8. Serve the hot curry in bowls or shallow plates with the cooked jasmine rice. Finish with the remaining makrut lime leaves, fresh chili, and a few Thai basil leaves just before eating.

Nutrition

Per serving

Energy

756.3 kcal

Protein

45.46 g

Carbohydrate

57.76 g

Fat

37.47 g

Fibre

2.91 g

Calcium

30.82 mg

Iron

4.34 mg

Magnesium

79.7 mg