Directions
- 1Slice chicken thighs into bite-sized strips and chop palm sugar.
- 2Heat half of the coconut milk in a pan until it thickens and starts to bubble.
- 3Add Panang curry paste and stir until combined. Simmer for 5 minutes until a bright red oil starts to form.
- 4Add sliced chicken and stir until fully incorporated.
- 5Add more coconut milk and torn Kaffir lime leaves. Simmer for 10-15 minutes until chicken is fully cooked.
- 6Season with fish sauce and palm sugar to taste.
- 7Garnish with sliced Kaffir lime leaves and red chilies. Serve with rice.
Ingredients
- 1.3 lbs chicken thigh
- 4 oz panang curry paste
- 14 oz coconut milk
- 4 kaffir lime leaves
- 1 tbsp palm sugar
- 1 tbsp fish sauce
- 0 red chilies
Equipment
deep panknifespoon
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