Oct 21

Quick and easy Panaeng curry. Suitable every day of the week.

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Thai food is right up there when it comes to my favourite cuisines. It’s rich, spicy, sweet, bitter, funky – a bit of everything. I fell in love with Thai food when I was traveling in Southeast Asia. Since that trip I have been trying to find ingredients that taste authentic. Which is a tricky task here in Atlantic Canada. As such, I was pretty excited to be contacted by a Thai ingredient company called Blue Elephant, asking me to give their ingredients a try. They sent a box full of different pastes, sauces and marinades, and this recipe is made using their Panaeng curry paste. Obviously in a perfect world I would make my pastes, but I am super impressed at how well this turned out. And considering it took me about 10 minutes to make the whole meal, it’s the perfect weeknight recipe to add to your collection. You can sub in any different curry paste you find, but having tried a ton of different brands, Blue Elephant has been my favourite to date. Give it a try and let me know what you think! – ANDY

Ready in: 30min
Prep: 15min
Servings: 4


  • 6 chicken thighs (Boneless and skinless)
  • 3/4 cup Panaeg curry paste (we like to use Blue Elephant)
  • 2 cans coconut milk
  • 3 tbsp canola oil
  • 1 bag or 30-35 string beans cut in half
  • 1 bell pepper thinly sliced
  • 2 bunches fresh basil
  • 2 tbsp fish sauce
  • 2 tsp sugar
  • 2 limes sliced into wedges
  • 1 cup chopped blanched peanuts
  • 2-3 Thai chillies sliced *optional*


  1. Remove the chicken from the package and slice length ways down the thigh, should be about 1/4 inch thick. Set aside.
  2. Slice your bell pepper in half removing the core and all seeds. Slice to 1/8th inch thick. Set aside.
  3. Remove the stem ends of each string bean, cut in half. Set aside.
  4. Heat 3 tbsp of canola oil in a large pan or wok over medium high heat.
  5. Add curry paste and vigorously stir until smooth about 3 min. The paste should darken and become very fragrant.
  6. Once your paste is cooked down, add 2 cans of coconut milk. Stir until fully combined.
  7. Add chicken and cook for about 8-10 min. The sauce should be at an aggressive bubble. If it reduces too quickly add a few tsp of water and stir. Add
  8. Once the chicken is cooked, add string beans and ball peppers. Add 2 tbsp fish sauce and 2 tsp sugar. Stir and Combine.
  9. Pick off all leaves from the basil stems. Roughly chop the larger leaves, leaving the smaller ones whole. Mix basil in with the curry and turn off the heat.
  10. Serve over a bed of jasmine rice. Garnish with chillies, a squeeze of lime and lots of fresh peanuts.