30 min · 1 serving · @Derek Chen
Panang Chicken Curry
Sliced chicken thigh simmered in a rich panang curry paste and coconut milk with kaffir lime leaves, balanced with fish sauce and palm sugar.
Nutrition per serving
- 430 kcal
- 33 g protein
- 11 g carbs
- 28 g fat
Ingredients
- 150 g boneless chicken thigh, sliced
- 28 g panang curry paste
- 100 ml coconut milk
- 1 kaffir lime leaf, plus extra minced to garnish
- ¾ tsp palm sugar
- ¾ tsp fish sauce
- Sliced red chilli, to garnish
Steps
- Heat half the coconut milk in a deep pan over medium heat for 2–3 minutes until slightly thickened.
- Stir in the curry paste and simmer on medium-low for 5–6 minutes until the oil turns bright red.
- Add the chicken and coat it in the paste, then add the remaining coconut milk and torn lime leaf.
- Cover and simmer on medium-low for 10–15 minutes, stirring occasionally, until the chicken is cooked through.
- Season with the fish sauce and palm sugar, garnish with minced lime leaf and red chilli, and serve with rice.
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