Thai Panang Curry

Ingredients

• 1.3 lb chicken thigh (sliced into bite-sized strips)
• 4 oz panang curry paste
• 14 oz coconut milk (divided)
• 5 kaffir lime leaves (3-4 leaves torn, remaining leaves minced for garnish)
• 1 tbsp palm sugar (chopped)
• 1 tbsp fish sauce (or to taste)
• red chilies (sliced for garnish)
• hot rice (for serving)

Steps

1. 1

   Heat half of the 14oz can of coconut milk in a deep pan over medium heat for 2-3 minutes.

2. 2

   Once the coconut milk has slightly thickened, add the panang curry paste and stir to incorporate.

3. 3

   Simmer the mixture on medium-low for 5-6 minutes until the coconut milk separates and forms a bright red oil with the curry paste.

4. 4

   Add the sliced chicken thigh to the pan and stir until the chicken is thoroughly coated in the curry mixture.

5. 5

   Pour in the remaining coconut milk and add 3-4 torn kaffir lime leaves.

6. 6

   Cover the pan and simmer on medium-low heat for 10-15 minutes until the chicken is fully cooked through, stirring occasionally to prevent the bottom from burning.

7. 7

   Season the curry to taste with fish sauce and chopped palm sugar.

8. 8

   Garnish with minced kaffir lime leaves and sliced red chilies.

9. 9

   Serve immediately with hot rice.

Notes

Tearing the kaffir lime leaves helps release their aromatic oils into the sauce. Adjust the fish sauce and palm sugar at the end to achieve your preferred balance of salty and sweet.

Nutrition per serving

• main
• curry
• Thai
• chicken
• 30-minute meal
• easy recipe
• dinner