Panang Curry

Ingredients

• 500 g Chicken Thighs, Boneless Skinless (trimmed and sliced into bite‑size strips)
• 400 ml Coconut Milk (1 can, full‑fat for richness)
• 2 tbsp Panang Curry Paste (store‑bought Thai brand)
• 2 tbsp Palm Sugar (grated or finely chopped)
• 5 Kaffir Lime Leaves (torn into pieces)
• 1 tbsp Fish Sauce (adjust to taste)
• 2 Red Thai Chilies (thinly sliced for garnish)
• 2 cups Jasmine Rice (cooked, for serving)

Instructions

1. Prepare Ingredients

   Slice the chicken thighs into bite‑size strips and grate the palm sugar. Tear the kaffir lime leaves into pieces and set everything within easy reach.

   Time: PT5M

2. Heat Coconut Milk

   Pour the coconut milk into a saucepan over medium heat. Bring to a gentle boil, stirring occasionally, until it thickens and starts to bubble.

   Time: PT3M

   Temperature: medium heat

3. Add Curry Paste

   Stir in the Panang curry paste until fully incorporated. Reduce heat slightly and let the mixture simmer for about 4 minutes, watching for a bright red oil to surface.

   Time: PT4M

   Temperature: medium heat

4. Cook Chicken

   Add the sliced chicken to the sauce, stirring to coat. Simmer for 5 minutes, or until the chicken changes color and is nearly cooked through.

   Time: PT5M

   Temperature: medium heat

5. Add Coconut Milk & Lime Leaves

   Pour the remaining coconut milk into the pan, add the torn kaffir lime leaves, and continue to simmer for another 5 minutes until the chicken is fully cooked and the sauce is fragrant.

   Time: PT5M

   Temperature: medium heat

6. Season

   Stir in fish sauce and adjust sweetness with additional palm sugar if needed. Mix well and remove from heat.

   Time: PT2M

7. Garnish and Serve

   Transfer the curry to a serving bowl, garnish with sliced red chilies and extra kaffir lime leaves. Serve hot over steamed jasmine rice.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

20g

Fiber

2g