Thai Panang Curry

30 mins
Serves 1
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Directions

  1. 1Slice chicken thighs into bite-sized strips and chop palm sugar.
  2. 2Slice chicken thighs into bite-sized strips and chop palm sugar.
  3. 3Slice chicken thighs into bite-sized strips and chop palm sugar.
  4. 4Heat half of the coconut milk in a pan until it thickens and starts to bubble.
  5. 5Heat half of the coconut milk in a pan until it thickens and starts to bubble.
  6. 6Heat half of the coconut milk in a pan until it thickens and starts to bubble.
  7. 7Add Panang curry paste and stir until combined. Simmer for 5 minutes until a bright red oil starts to form.
  8. 8Add Panang curry paste and stir until combined. Simmer for 5 minutes until a bright red oil starts to form.
  9. 9Add Panang curry paste and stir until combined. Simmer for 5 minutes until a bright red oil starts to form.
  10. 10Add sliced chicken and stir until fully incorporated.
  11. 11Add sliced chicken and stir until fully incorporated.
  12. 12Add sliced chicken and stir until fully incorporated.
  13. 13Add more coconut milk and torn Kaffir lime leaves. Simmer for 10-15 minutes until chicken is fully cooked.
  14. 14Add more coconut milk and torn Kaffir lime leaves. Simmer for 10-15 minutes until chicken is fully cooked.
  15. 15Add more coconut milk and torn Kaffir lime leaves. Simmer for 10-15 minutes until chicken is fully cooked.
  16. 16Season with fish sauce and palm sugar to taste.
  17. 17Season with fish sauce and palm sugar to taste.
  18. 18Season with fish sauce and palm sugar to taste.
  19. 19Garnish with sliced Kaffir lime leaves and red chilies. Serve with rice.
  20. 20Garnish with sliced Kaffir lime leaves and red chilies. Serve with rice.
  21. 21Garnish with sliced Kaffir lime leaves and red chilies. Serve with rice.

Ingredients

  • 1.3 lbs chicken thigh
  • 1.3 lbs chicken thigh
  • 1.3 lbs chicken thigh
  • 4 oz panang curry paste
  • 4 oz panang curry paste
  • 4 oz panang curry paste
  • 14 oz coconut milk
  • 14 oz coconut milk
  • 14 oz coconut milk
  • 4 kaffir lime leaves
  • 4 kaffir lime leaves
  • 4 kaffir lime leaves
  • 1 tbsp palm sugar
  • 1 tbsp palm sugar
  • 1 tbsp palm sugar
  • 1 tbsp fish sauce
  • 1 tbsp fish sauce
  • 1 tbsp fish sauce
  • 0 red chilies
  • 0 red chilies
  • 0 red chilies

Equipment

deep panknifespoon