Panang Chicken Curry
A creamy, aromatic Panang curry made with tender chicken thighs, full-fat coconut milk, and fragrant kaffir lime leaves.
Equipment
- 10-inch wok or large saucepan
- Wooden Spoon or Spatula
Ingredients
- 1.5 pounds boneless skinless chicken thighs sliced into bite-sized pieces
- 4 ounces Panang curry paste
- 14 ounces coconut milk preferably full-fat; divided
- 4-5 kaffir lime leaves torn or thinly sliced
- 1 tablespoon palm sugar or brown sugar
- 1 tablespoon fish sauce
- 2-3 red chilies sliced diagonally; divide between cooking and garnish
- 1 tablespoon vegetable oil for sautéing
- fresh basil leaves Thai basil preferred, for garnish
Instructions
- Heat the vegetable oil in a large wok or saucepan over medium heat.
- Add the Panang curry paste and stir-fry for 2–3 minutes until fragrant and slightly darker.
- Pour in half of the coconut milk (about 7 oz) and stir to combine; cook 3–5 minutes until the oil begins to separate from the coconut milk.
- Add the sliced chicken thighs and stir to coat with the curry mixture; cook for about 5 minutes.
- Pour in the remaining coconut milk, then add the kaffir lime leaves, half the sliced red chilies, palm sugar, and fish sauce; stir to combine.
- Bring the curry to a gentle simmer and cook uncovered for 10–15 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
- Adjust seasoning if desired, then remove from heat and garnish with the remaining red chilies and fresh basil leaves. Serve hot.
Notes
- Fry the curry paste in oil to release its flavors.
- Use full-fat coconut milk for a richer, creamier sauce.
- Brown sugar can replace palm sugar if needed—start with a small amount and taste.
- Add bell peppers or green beans to bulk up the dish if desired.
- Adjust the number of chilies to control heat.