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Comforting Chicken Phanaeng Curry Recipe by Chef Rangga Safari

Comforting Chicken Phanaeng Curry Recipe by Chef Rangga Safari

Auli Cinantya
23 November 2022


Executive chef of Sheraton Kuta Bali Resort, Rangga Safari, shares this red Thai curry recipe that is comforting and easy to make at home.


Phanaeng, also spelled phanang, panang, and other variations is a thick, salty, and sweet red Thai curry with a zesty makrut lime flavor. While some believe this curry originated in Penang, Malaysia’s west coast island, others believe it originated in central Thailand. The term phanaeng first appears in Mom Somchin Rachanupraphan’s book Tamra Kap Khao, published in 1890.

Phanaeng curry is rich and creamy, spicy but not overpowering, with hints of peanut and coconut.

Chicken Phanaeng Curry Recipe

Phanaeng Curry Paste

Thai Phanaeng Curry Paste, also known as Prik Gaeng Panang, is an intensely aromatic curry paste that serves as the dish’s flavor foundation. Panang paste begins with many of the same ingredients as a standard gaeng phet (red curry) paste: chilies, lemongrass, galangal, makrut lime zest, cilantro roots, garlic, shallots, shrimp paste, white pepper, coriander, and cumin seeds. Adding roasted peanuts and nutmeg to Panang curry paste gives it a distinct nutty flavor, warm spice aroma, and rich, full-bodied texture.


1 kg Red chili big, cut in chunk
30 gr Green chili big, cut in chunk
20 gr Shallot, cut in chunk
20 gr Garlic, cut in chunk
20 gr Lemon grass, cut in chunk
20 gr Galangal, cut in chunk 
40 gr Coriander roots, cut in chunk
40 gr Kaffir lime
10 gr Nutmeg, crushed
20 gr Cardamon
10 gr Coriander seeds
20 ml Black pepper
40 gr Shrimp paste, burnt it first

Sautee all the ingredients until it becomes soft and blend until they become a smooth paste.

Grilled chicken leg:

1 kg Chicken leg boneless
300 gr Panang curry paste


Marinate chicken leg with Panang curry paste, then keeps it in the fridge overnight before use. 




Preparing Grilled Chicken Phanaeng Curry

150 gr Chicken thigh, boneless
80 gr Panang curry paste
100 gr Potato
80 gr Green eggplant
100 ml Water
60 ml Coconut milk
5 gr Spring onion
5 gr Coriander leaves
5 gr Thai sweet basil
5 gr Red chili big

Seasoned and grill the chicken leg until it’s well-cooked. In a pot, sauté Phanaeng curry paste until its fragrance and then add water, braised potato, green eggplant, and coconut milk, and finally season it with salt and pepper for taste.

With over 20 years of experience, Rangga Safari, the Executive chef of Sheraton Kuta Bali Resort, is a fully committed person with keen attention to detail; Rangga manages the dining outlets at the Sheraton Kuta Bali Resort and aims to serve a more diverse range of world cuisines. Along with his team, Rangga has meticulously constructed each hub at the newly opened Daily Social to provide guests with a gourmet experience.

Inspired by the modern gourmet market, Daily Social Bali is ready to welcome guests from breakfast, brunch, to dinner. With offering a wide selection of cuisines from around the globe. Daily Social Bali is a fantastic gathering spot to engage with people in a relaxed atmosphere, stretching from the lobby entrance of the Sheraton Bali Kuta Resort to a breathtaking open view of the famous Kuta Beach. 

Daily Social Bali

Sheraton Bali Kuta Resort
Jl. Pantai Kuta, Kuta, Kec. Kuta, Kabupaten Badung, Bali 80361

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