# Thai Panang Curry

A quick and easy Thai Panang curry recipe that tastes just as good as takeout.

- Servings: 1 servings
- Total time: 30 min
- Cuisine: Thai
- Category: Dinner
- Language: en

## 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

## Instructions

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

## Equipment

- deep pan
- knife
- spoon

## Source

- Original video: https://vm.tiktok.com/ZNdesqb8t/
- Recipe page: https://www.cliprecipe.com/recipe/53e0c89d-e18b-4f77-9149-70d53c47a35b
- Extracted: 2025-03-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt