Thai Panang Curry
This creamy Thai panang curry with chicken and coconut milk comes together in one pot and takes less than 30 minutes to make!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp oil
- 1 tbsp panang curry paste
- 10 oz chicken (boneless thighs are recommended, thinly sliced)
- ½ cup water
- 1¼ cup coconut milk
- 1½ tbsp palm sugar
- 1½ tbsp fish sauce
- 1 handful pea eggplants (optional)
- 2 kaffir lime leaves (thinly sliced)
- 1 red spur chili (optional, thinly sliced with seeds removed)
Instructions
- 1
Heat oil in a wok or pot over medium heat. Add the curry paste and fry until fragrant and the red oil starts to separate.
- 2
Add the chicken and stir until coated with the curry paste. Cook until the outside is no longer pink.
- 3
Pour in water and let it simmer until the red oil rises to the top.
- 4
Add coconut milk and stir well. Simmer gently but don't let it come to a full boil.
- 5
Stir in fish sauce and palm sugar. Continue simmering to let the flavors develop and the sauce thicken slightly.
- 6
Add pea eggplants (if using) and simmer until just tender but still firm, and the chicken is done.
- 7
Turn off the heat and stir in kaffir lime leaves and chili. Serve hot with jasmine rice.