Chicken Panang Curry Recipe

Ingredients

• 1–2 tbsp coconut oil, or oil of choice that can handle a high heat
• 2–3 tbsp Thai Panang curry paste, homemade using my recipe, or  Mae Ploy brand
• 1 13.5 ounce can of coconut milk
• 2 lb chicken thighs or breast, thinly sliced into bite-sized pieces
• 2–3 tbsp palm sugar
• 1–2 tbsp fish sauce
• 3 makrut lime leaves, thinly slivered
• 1–2 Thai fresh chilies, thinly slivered
• a handful of Thai basil leaves (optional)

Steps

1. 1

   Step 1: Warm your pan

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   Warm a wok or large frying pan over medium heat. Once warm, add 1–2 tbsp coconut oil or oil of choice.

3. 3

   Step 2: Start the coconut milk

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   Open your can of 13.5 ounce coconut milk and scoop the thick creamy part from the top into the pan. Stir it into the oil until it’s warm, bubbly, and starting to look glossy.

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   This is where the magic starts, dear!

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   Step 3: Fry the curry paste

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   Add 2–3 tbsp Thai Panang curry paste to the coconut cream. Stir it well until the paste is fully mixed in and smells absolutely amazing.

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   Don’t rush this step. Frying the curry paste helps release all those gorgeous Thai herbs, spices, and chili flavors.

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   Step 4: Add the chicken

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    Add 2 lb chicken thighs or chicken breasts, thinly sliced or cut into bite-sized pieces. Stir the chicken into the curry paste mixture until each piece is coated.

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    Cook until the chicken is about halfway cooked.

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    Step 5: Add the rest of the coconut milk

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    Pour in the rest of the 13.5 ounce can of coconut milk and stir everything together.

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    Let the curry simmer for a few minutes until the chicken is cooked through and tender. Chicken should reach 165 degrees F if you’re checking with a thermometer.

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    Step 6: Season the curry

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    Stir in 2–3 tbsp palm sugar and 1–2 tbsp fish sauce, adding a little at a time and tasting as you go.

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    Thai cooking is all about balance. You want creamy, salty, slightly sweet, spicy, and fragrant all working together like besties.

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    Step 7: Finish with Thai herbs

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    Sprinkle 3 thinly slivered kaffir lime leaves, 1–2 thinly slivered Thai fresh chilies, and a handful of Thai basil leaves, if using, over the top.

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    Serve hot with jasmine rice and enjoy every cozy, creamy bite!