Prep the ingredients

• Slice the chicken thigh into bite-sized strips.
• Chop the palm sugar.
• Tear 3-4 kaffir lime leaves and mince the rest for garnish.

Heat the coconut milk

• Heat half of the coconut milk in a deep pan over medium heat until it thickens and starts to bubble.

Bloom the curry paste

• Add the panang curry paste and stir until combined.
• Simmer on medium-low until a bright red oil forms with the curry paste.

Add the chicken

• Add the sliced chicken thigh and stir so it is fully coated in the curry mixture.

Simmer the curry

• Add the remaining coconut milk and the torn kaffir lime leaves.
• Cover and simmer on medium-low until the chicken is fully cooked through, stirring occasionally so the bottom doesn't burn.

Season

• Season to taste with fish sauce and palm sugar, adjusting to your own taste.

Garnish and serve

• Garnish with minced kaffir lime leaves and sliced red chilies.
• Serve with a hot bowl of rice.