Thai Panang Curry with Chicken
(4 reviews)
Prep time:
15 min
15 min
Cook time:
1 h 15 min
1 h 15 min
Servings:
4
4
You and your guests will be delighted with this simple delicious Thai curry. The flavors of this dish come together so nicely it is restaurant quality
Ingredients
1 lb chicken, sliced large bite-size
5 Tbsp Oil
3 Kaffir lime leaves thinly sliced
16oz Light coconut milk
1 Tbsp Palm sugar (try not to substitute)
1 Tbsp Fish sauce
1-2 Red chillies finely chopped (optional)
Curry Paste
1 Tbsp Vegetable Oil
1 Tbsp Water
2 Tbsp Chilli powder (if using
1 Tsp Coriander powder
1 Tsp Cumin
1 Tsp Salt
1 ½-inch Ginger
1 Tbsp Cilantro stems
1 Lemon grass chopped very finely
2 Green onions
2 Garlic cloves, chopped
1 ½ Tbsp Peanuts
1 Tbsp Fish Sauce
Instructions
- Blend all dry ingredients of the Panang Curry Spice Paste in a bowl and set aside
- Using a small food processor (if available) add remaining paste ingredients and blend thoroughly
- Add blended wet paste ingredients to the powders to create a paste
- Using a wok or large frying pan heat oil
- Add Kaffir lime leaves and cook for 30 seconds
- Add Panang Curry Spice Paste and red chilli peppers and continue to fry until fragrant, about 2 minutes the reduce heat and continue to cook for an additional 1-2 minutes
- Add chicken stirring for 2-3 minutes
- Add coconut milk and continue to cook for a couple minutes
- Add palm sugar and fish sauce stirring well.
- Cover and reduce heat and simmer for 1 hour
- Serve with your favorite rice such as Basmati
- Enjoy!
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