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Panang Curry
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Panang Curry

30 minServes 4Nutri-Score C€€
from @derekkchen7 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken thigh (sliced into bite-sized strips)Other590 g
  • panang curry pastePantry115 g
  • coconut milk (divided in two additions)Pantry400 ml
  • kaffir lime leaves (torn, plus extra minced for garnish)Produce5 pieces
  • palm sugar (chopped)Pantry15 g
  • fish saucePantry15 ml
  • red chilies (sliced, for garnish)Produce2 pieces
  • rice (cooked, for serving)Grains300 g

per serving

Nutrition

683kcal

Carbs
65 g
Proteins
33 g
Fat
33 g

step by step

Method

  1. 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.
    Step 1

  2. Heat the coconut milk

    • Heat half of the coconut milk in a deep pan over medium heat until it thickens and starts to bubble.
    Step 2

  3. 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.
    Step 3

  4. Add the chicken

    • Add the sliced chicken thigh and stir so it is fully coated in the curry mixture.
    Step 4

  5. 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.
    Step 5

  6. Season

    • Season to taste with fish sauce and palm sugar, adjusting to your own taste.
    Step 6

  7. Garnish and serve

    • Garnish with minced kaffir lime leaves and sliced red chilies.
    • Serve with a hot bowl of rice.
    Step 7
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