Curry Noodle Chicken


ChefLeeZ - Cooking - Panaeng-Gai

1.5 kg Chicken breast
5 cloves Garlic, chopped
3 Medium onions, chopped
1 tbsp Finely chopped fresh ginger
1 tbsp Dried shrimp paste
2 tbsp Peanut oil
1 tbsp Sesame oil
2 tsp Chili Powder
2 tsp Salt
2 cups Thin coconut milk
2 cups Thick coconut milk
2 tbsp Chick pea flour
500 g Thin egg noodles or cellophane noodles


Additional Information


Chef LeeZ Thai Curry Noodle “Penaeng Gai” is a most popular Thai cuisine with a splendid mix of ingredients.


Rating: 6 serves
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes


  1. Cut the chicken into serving pieces.
  2. Put garlic, onion, ginger and dried shrimp paste into a blender container, cover and blend until smooth, adding 1 tablespoon of peanut oil if necessary.
  3. Heat remaining oil and fry blended ingredients for 5 minutes.
  4. Add chicken and continue to fry, stirring constantly.
  5. Add chili powder, salt and thin coconut milk.
  6. Simmer until chicken is tender, adding a little hot water if mixture becomes too dry.
  7. Add thick coconut milk, return to heat and bring slowly to the boil, stirring constantly to prevent mixture from curdling.
  8. Mix chick pea flour with a little cold water to a smooth cream, add to curry and cook for a further 5 minutes uncovered (there should be a lot of gravy).
  9. Just before serving, cook noodles in a large saucepan of boiling salted water until just tender, about 6 minutes.
  10. Pour cold water into pan to stop noodles from further cooking, then drain in a colander.
  11. Serve noodles in a large bowl and the curry in a separate bowl.
  12. Each person takes a serving of noodles, ladles on a generous amount of the curry and sprinkles various accompaniments over the top.


Panaeng Gai