Gaeng Panang Gai (Thai Panang Chicken Curry)

Ingredients

• 2 cups + 2 tbsp coconut milk
• 2 tbsp panang curry paste (see notes)
• 1 1/4 cups or 10 oz chicken (sliced thinly, see notes)
• 1/3 cup pea eggplants (optional)
• 2 tbsp palm sugar
• 1 tbsp fish sauce
• 1/2 tsp salt
• 2 chilies (adjust to taste, see notes)
• 3 kaffir lime leaves (cut into thin strips)

Steps

1. 1

   Reduce half of the coconut milk in your wok or pot over medium heat until it’s thick and oil begins to separate.

2. 2

   Add panang curry paste and stir well until the coconut milk is fully infused with the spices.

3. 3

   Add the remaining coconut milk, chicken, and pea eggplants along with sauces and seasonings – palm sugar, fish sauce, and salt. Let the curry simmer for 3–5 minutes, or until the chicken is cooked.

4. 4

   Lastly, turn off the heat and add kaffir lime leaves strips and sliced chilies. Serve immediately with rice.