Thai panang curry can be made with either beef or chicken, according to your preference. Panang curry also spelled 'Penang' carries with it flavors and aromas of distant places. With its homemade combination of spices and fresh herbs, this Panang Curry Chicken is super delicious and easily made. Although traditional Panaeng doesn't include vegetables, but you can try adding your own favorite vegetables to the curry and leave a comment if you come up with a good combination! Enjoy this sumptuous homemade Thai recipe, direct from my kitchen to yours!
- 100g chicken, thinly sliced
- ½ cup coconut milk
- ½ cup chicken soup
- 1 tbsp Panaeng curry paste
- 2 tbsp fish sauce
- 1 kaffir lime leaves – finely slice
- 1 tbsp palm sugar
- 1 red pepper slice
- 1 tbsp cooking oil
- Turn on the stove medium heat. Add the oil into saucepan and add panaeng curry paste and stir well until fragrant,
- adding a little bit coconut milk about ¼ cup every 1-2 minutes. Keep stirring so it doesn’t burn. You should start to see a lot of oil coming to the top of the curry. This is normal and sign that you’re doing it right!
- Then add chicken and stir until mixed well. Add some chicken soup, don’t so much and make sure the chicken is covered by the liquid and reduce to thick.
- Let’s them boil and simmer for 3-5 minutes or until chicken is soft.
- Add the palm sugar and stir to melt and combine, then add the fish sauce and kaffir lime leaves. Stir to combine. If it is too dry add a little bit more chicken soup.
- Turn off the heat and garnish slice kaffir lime leaves, red pepper sliced and a swirl of thick coconut milk. Serve hot with hot steamed rice.