Directions
- 1Slice chicken thigh into bite-size strips, and chop palm sugar.
- 2Heat coconut milk until it thickens and starts to bubble.
- 3Add panang curry paste.
- 4Stir until combined and let simmer for five minutes, until you see a bright red oil start to form.
- 5Add the sliced chicken thigh and stir until fully incorporated.
- 6Add more coconut milk and torn kaffir lime leaves, and let simmer for 10-15 minutes until the chicken is fully cooked through.
- 7Season with fish sauce and palm sugar, adjusting to your own taste.
- 8Garnish with sliced kaffir lime leaves and red chilies.
- 9Serve with a hot bowl of 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
- red chilies
Equipment
knifecutting boardpanwooden spatula
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