Thai Chicken Panang Curry Recipe | Panang Gai | พะแนงไก่

Ingredients

• 3 tablespoons panang curry paste
• 1 cup coconut cream
• 1.1 pounds chicken breast (cut into bite-sized pieces)
• ½ cup pea eggplant (also known as Turkey berry)
• ¼ cup coconut milk
• ½ teaspoon sugar
• 5 red Thai chilis (halved and deseeded)
• 9 kaffir lime leaves (8 torn and 1 finely julienned)

Steps

1. 1

   In a large skillet with deep sides, fry the panang curry paste over medium heat until fragrant.

2. 2

   Pour half of the coconut cream into the pan and bring to a boil.

3. 3

   Once the coconut cream is boiling, add the chicken and pea eggplant and cook for about 5 minutes.

4. 4

   Add the rest of the coconut cream and coconut milk.

5. 5

   Season with ½ teaspoon of sugar. Taste and adjust as needed, but remember Thai panang curry has to be sweet and salty.

6. 6

   Add the red chili peppers and torn kaffir lime leaves. Cook for another minute and turn off the heat.

7. 7

   Transfer the curry to serving bowls, garnish with finely julienned kaffir lime leaves and serve with rice. Or even better, serve it on a bed of rice!