Panang Chicken Curry – Gaeng Panang Gai
Rich coconut Panang curry with chicken
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 4
- Heat
- medium
Panang curry is thicker, richer and slightly sweeter than many Thai curries, with kaffir lime and roasted peanut notes.
Ingredients
- 1.5 lb chicken thighs
- 4 tbsp Panang curry paste
- 2 cans coconut milk
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 6 kaffir lime leaves
Directions
- Cook thick coconut cream until glossy and beginning to separate.
- Fry Panang curry paste in the coconut cream until aromatic.
- Add chicken and remaining coconut milk; simmer gently until tender.
- Add fish sauce, palm sugar and shredded lime leaves.
- Simmer until thick enough to coat the chicken and serve with jasmine rice.