Panang Curry With Chicken

Panang is a famous Thai curry that everybody love. It actually very simple and doesn’t need that many ingredients to make Panang. You can make it in a big pot and store some in the freezer. It will still taste as good when you defrost it later. Try it out and you won’t need to order the take away version any more.😊

Ingredients:

- 500 grams chicken

- 1 1/2 tbsp Panang curry paste

- 400 ml coconut milk

- 100 ml water

- 1 tbsp fish sauce

- 1 tbsp sugar

- 1 cube chicken bullion (optional)

- 3 kaffir leafs (fine sliced)

- red chili pepper for garnish (fine sliced)

How to:

✔️ Add about 1/2 cup of creamy part of coconut milk or 100 ml of coconut milk and Panange curry paste to the pot. Cook the paste in low heat for 5 mins until it developed red oil on the surface.

✔️ Add chicken, the rest of coconut milk, water and stock cube to the pot. Once it is boiled, bring the heat down to medium to simmer the chicken for about 20-30 mins.

✔️ Add fish sauce and sugar to seasoning the curry sauce.

✔️ Add kaffir lime leaves to the pot. Stir and turn off the heat.

✔️ Garnish with the red chili pepper before serve.

Tips and Tricks:
🍚 Don’t shake the coconut package before open it. The creamy part will be on the top layer. Just scoop it up with a spoon.

🍚If your level of spicy tolerant is very low, use less curry paste and add paprika powder to the curry paste for more color to avoid a pale looking dish and also for adding a good aroma to the dish.

🍚And don’t forget to taste Panang’s sauce before adding the fish sauce, because the curry paste and bullion are usually salty.