Thai Chicken Panang Curry

Prep:10minCook:25min

This is a delicious, Thai Penang Curry that tastes like those served at my local Thai restaurant. This recipe is adapted from https://www.allrecipes.com/recipe/213947/panang-curry-with-chicken/ The secret is in the panang paste that you use and the Maesri brand is the most authentic tasting. I use coconut cream instead of coconut milk because the consistency turns out like my local Thai restaurant's.

Updated at: Thu, 17 Aug 2023 03:08:14 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories696.8 kcal (35%)

Total Fat17.9 g (26%)

Carbs90 g (35%)

Sugars40.2 g (45%)

Protein40.1 g (80%)

Sodium1844.6 mg (92%)

Fiber0 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

114gPanang Curry Paste

400mlCoconut Cream

not milk

1.5kgSkinless Chicken Thighs

sliced thinly

2 tablespoonspalm sugar

2 ½ tablespoonsfish sauce

or to taste

6kaffir lime leaves

Instructions

Step 1

Dry fry the curry paste in a wok over medium heat till fragrant, NB: add small amounts of coconut cream (up to a 1/4 of it) just so the paste doesn't burn.

Step 2

Add the chicken and stir till its almost cooked through, 10-15 minutes.

Step 3

Add the: Palm Sugar, Fish sauce, Kaffir lime leaves and remaining Coconut cream to simmer together for 5 minutes.

Step 4

Taste and adjust the saltiness by adding more fish sauce if necessary, then serve.