Panang Curry

Name: Panang Curry
Prep time: 15 min
Cook time: 25 min
Total time: 15 min
Yield: 4
Cuisine: Thai
Ingredients: 1.3 lb chicken thigh (sliced); 4 oz panang curry paste; 14 oz coconut milk; 4.5 piece kaffir lime leaves; 1 tbsp palm sugar; 1 tbsp fish sauce; Red chilies

15 mins prepServes 4

A quick and easy Panang Curry recipe featuring tender sliced chicken thigh simmered in a rich coconut milk and Panang curry paste base, seasoned with kaffir lime leaves, palm sugar, and fish sauce. Garnish with fresh chilies and serve with hot rice for a delicious Thai meal.

4 servings

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Instructions

1. Heat half of the 14oz can coconut milk in a deep pan on medium heat for 2-3 minutes.
2. Once slightly thickened, add curry paste and stir. Once incorporated, simmer on medium low for 5-6 minutes until the coconut milk makes a bright red oil with the curry paste.
3. Add sliced chicken thigh and stir so the chicken is coated in the curry mixture.
4. Add the remaining coconut milk, and 3-4 torn kaffir lime leaves.
5. Cover and simmer on medium low heat for 10-15 minutes until the chicken is fully cooked through. Make sure to occasionally stir so the bottom doesn’t burn.
6. Season to taste with fish sauce and palm sugar.
7. Garnish with minced kaffir lime leaves, sliced red chilies, and enjoy with hot rice.

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Panang Curry

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