Panang Chicken Curry

Name: Panang Chicken Curry
Ingredients: 4 chicken thighs (washed and soaked in salted water for 15–20 minutes; since we use whole pieces, this helps season the meat); 3.5 oz (100 grams) Panang curry paste; 1 cup coconut cream (about 240 ml); 2 cups coconut milk (about 480 ml); Coconut sugar, to taste; Fish sauce, to taste; Finely sliced kaffir lime leaves, for garnish

Maekaijae Ja @cook_5721478

Panang is a Thai dish with a well-balanced flavor—savory, sweet, mildly spicy, and fragrant with spices (especially cumin). Most importantly, it's easy to make.

Maekaijae Ja @cook_5721478

Panang is a Thai dish with a well-balanced flavor—savory, sweet, mildly spicy, and fragrant with spices (especially cumin). Most importantly, it's easy to make.

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Ingredients

4chicken thighs (washed and soaked in salted water for 15–20 minutes; since we use whole pieces, this helps season the meat)
3.5 oz (100 grams)Panang curry paste
1 cupcoconut cream (about 240 ml)
2 cupscoconut milk (about 480 ml)
Coconut sugar, to taste
Fish sauce, to taste
Finely sliced kaffir lime leaves, for garnish

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Steps

1

Heat a skillet over medium heat. Add the coconut cream and Panang curry paste, and sauté until fragrant and the oil separates.
2

Add the chicken to the pan, then pour in the coconut milk. Cook until the chicken is done (about 10 minutes), stirring occasionally to prevent sticking.
3

Season with coconut sugar and fish sauce to taste.
4

Transfer to a serving dish and garnish with finely sliced kaffir lime leaves.