Panang Curry - Southeast Asian Recipe

Panang Curry

🌍 Southeast Asian, Central Thailand Difficulty: ●●●○○

Ingredients

• 400ml coconut milk
• 3 tbsp panang curry paste
• 500g chicken thigh (sliced)
• 4 kaffir lime leaves (julienned)
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 1 red chili (sliced)
• 1 tbsp oil

Method

1. Heating — Heat oil; fry paste 2 min.
2. Adding — Add 200ml coconut milk; cook until thickened, 5 min.
3. Adding — Add chicken; cook 8 min.
4. Adding — Add remaining coconut milk, fish sauce, sugar; simmer 5 min.
5. Garnishing — Garnish with kaffir lime leaves and chili. Thicker sauce than green curry.

Tags: coconut milk, panang curry paste, chicken thigh, kaffir lime leaves, fish sauce · Source: Brittani's Almanac