Panang Curry with Chicken

Name: Panang Curry with Chicken
Cook time: 33 min
Total time: 33 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 700g Boneless Skinless Chicken Thigh, thinly sliced; 600ml Coconut Milk (Full-Fat), divided; 3 tbsp Panang Curry Paste, prik gaeng phanaeng; 1 tbsp Neutral Oil; 6 Makrut (Kaffir) Lime Leaves, torn; extra leaves finely slivered for garnish; 2 tbsp Palm Sugar, shaved; 2 tbsp Fish Sauce; 2 tbsp Unsalted Roasted Peanuts, finely ground; 2 Red Spur Chilies, thinly sliced; for garnish (optional); 300g Jasmine Rice, uncooked

Bright, fragrant and richly savory, this Panang Curry with Chicken melds creamy coconut, warm curry spices and bright makrut lime leaves for a deeply satisfying Thai classic. Tender chicken thighs simmer in a silky sauce sweetened with palm sugar and rounded with fish sauce, finished with crunchy roasted peanuts and fresh red chilies for texture and heat. Serve it over steaming jasmine rice for an effortless, restaurant-worthy meal at home.

Bright, fragrant and richly savory, this Panang Curry with Chicken melds creamy coconut, warm curry spices and bright makrut lime ... Show more

Traditional Thai Recipe

Health Grade

D · Occasional

Rating

4.4

Time

30 min

Price

1,44 €

Calories

1153 kcal

meal prep

one pot

high protein

low sugar

Method

Prep the ingredients

Trim any large bits of fat from the boneless skinless chicken thighs, then slice them thinly into bite-size strips so they cook quickly and evenly. Rinse and pat dry the makrut lime leaves; tear 1 leaf into a few pieces for the curry, then stack and finely sliver the remaining half leaf for garnish. Finely grind the unsalted roasted peanuts with a knife, mortar and pestle, or spice grinder, shave or grate the palm sugar if it comes in a firm block, and thinly slice the red spur chili for garnish if you're using it.

Rinse the rice

Put the jasmine rice in a bowl or fine sieve and rinse under cold water, swishing it with your fingers, until the water looks much less cloudy. This helps the grains cook up fluffy instead of gummy.

Cook the rice

Transfer the rinsed rice to a small saucepan with 120 ml water. Bring it to a boil over medium-high heat, give it one stir, cover, and reduce the heat to low. Let it simmer very gently for 12 minutes without lifting the lid.

Rest the rice

Take the pan off the heat and leave the rice covered for 10 minutes so the steam can finish the cooking and the grains can set.

Heat the pan

Set a wok or wide skillet over medium heat for about 1 minute, then add the neutral oil. When the oil looks loose and lightly shimmery, the pan is ready.

Cook the curry

Add the Panang curry paste to the hot oil and stir it constantly for 1 minute until it smells deeply fragrant. Spoon in about 2 tablespoons of the coconut milk and keep stirring until the paste loosens and turns glossy. Add the remaining coconut milk, the torn lime leaves, the palm sugar, the fish sauce, and the ground peanuts, then stir until smooth. Add the sliced chicken and let the curry simmer gently for 4–5 minutes, stirring often, until the chicken is cooked through and the sauce has thickened enough to coat a spoon.

Serve and garnish

Fluff the rice with a fork and spoon it into a bowl or onto a plate. Ladle the Panang curry over the rice, then finish with the slivered lime leaves and the sliced chili if using.