Thai · Main course
Panang Curry
Chicken in a Panang curry sauce with lime leaves and red chillies. Follow @derekkchen's recipe with eight ingredients and seven cooking steps.
- Estimated time
- 30 min
- Servings
- 4
- Ingredients
- 8
From saved to cooked
How to make it
- 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.
- 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.
- 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.
- 4
Add the chicken
Add the sliced chicken thigh and stir so it is fully coated in the curry mixture.
- 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.
- 6
Season
Season to taste with fish sauce and palm sugar, adjusting to your own taste.
- 7
Garnish and serve
Garnish with minced kaffir lime leaves and sliced red chilies.
Serve with a hot bowl of rice.
Cook what you saved.
Keep your recipes together, find them when you need them, and bring your grocery list along.
Get the app →Explore around this recipe
Questions about panang curry
- How long does panang curry take?
- The estimated total time recorded for this recipe is 30 minutes. Read the method before starting and allow for any cooling, chilling or marinating described in the steps.
- How many servings does this recipe make?
- The quantities listed are for 4 servings. The full ingredient list and instructions are included above.
- Who created this recipe?
- This recipe was shared by @derekkchen on TikTok. Mezze transcribed the video into ingredients and steps; the original video is linked above.
