Thai Cooking Lesson – Phanaeng (พะแนง) Curry Chicken

The Phanaeng (or Panang, Penang) Curry is originating from central Thailand and the recipe goes back hundreds of years. The word Phanaeng comes from the Khmer language meaning cross, mostly used for a cross-legged seating position. Traditionally the chicken was placed in a cross legged position upright on the grill. The chicken was bathed in the curry paste with grounded peanuts and then brushed with the same mixture over the whole cooking process. Later the process was simplified by cutting up the chicken in large pieces and, instead of being prepared on the grill, it went to the pot where it was cooked in the sauce. In this cooking lesson you will learn how to cook the Phanaeng Curry Chicken or, if you are vegetarian, Phanaeng Curry can be prepared as well as a vegetarian dish with Tofu.
At home you can use the now widely available ready made pastes. However, more tasty is of course to make your Phanaeng Curry Paste from scratch.

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Print Recipe
Penang Curry Chicken
Cooking Class Penang Curry
Course Main Dish
Cuisine Central Thai, Thai
Prep Time 10 minutes
Cook Time 10 minutes
Servings
person
Ingredients
Course Main Dish
Cuisine Central Thai, Thai
Prep Time 10 minutes
Cook Time 10 minutes
Servings
person
Ingredients
Cooking Class Penang Curry
Instructions
  1. Ingredients for one portion. As you can see there is quite a bit more curry paste than a tea spoon. One tea spoon is for a European palate with very little tolerance for spicy food. Just start with a tea spoon and add more if you like it more spicy. You can always add more paste until the very end of the recipe. Just keep in mind that you can't reverse the process :-). As for the vegetables the amounts can vary as well according to taste.
  2. Fry the curry paste with the oil in a wok
    Phanaeng Curry Chicken Recipe
  3. Add coconut milk until all the paste is covered
    Phanaeng Curry Chicken Recipe
  4. Bring to boil
    Phanaeng Curry Chicken Recipe
  5. Add baby corn and carrots and a bit of water. Add oyster sauce, sugar and salt. Bring to boil again.
  6. Add chicken and stir it in.
    Phanaeng Curry Chicken Recipe
  7. Add sliced lime leaves and pineapple and bring to boil and add more coconut milk and fish sauce
    Phanaeng Curry Chicken Recipe
  8. Add the sliced long beans and chilly peppers
    Phanaeng Curry Chicken Recipe
  9. Serve with rice

2 thoughts on “Phanaeng Curry Chicken

  1. Hy, i did this year a Cooking class at your Place. We did the Penang Curry but i forgot to make notes, and on your Website the receipt for the Penang Curry Paste doesn‘t tell the exact quantities … pieces, Gramms, etc. Could you please send them by Mail. Many thanks in advance. Best regards, Betty

    1. Hi Betty, thanks for your request.
      Joy never measures the amounts and is quite adamant about, that it isn’t necessary. If you go back to the Penang Curry Paste recipe you can see the right amounts. Just have a look at the first phase pic. These are the right amounts for about 10 portions. IF you like to only do 2 portions, just take a 5th of the result and put the rest in a jar in the fridge. It will easily last for 3 month and the next time you’d like to eat a Penang Curry it’s already ready to go.

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