Authentic Thai Panang Curry
Ingredients
- • 60 g panang curry paste
- • 400 ml coconut milk
- • 500 g chicken thighs, sliced
- • 30 g palm sugar
- • 30 ml fish sauce
- • 4 item kaffir lime leaves, torn
- • 15 g Thai basil leaves
- • 150 g red bell pepper, sliced
- • 30 ml vegetable oil
- • 30 g peanuts, crushed
- • 1 item Thai red chili, sliced
Instructions
- 1
Heat vegetable oil in a large wok or deep pan over medium-high heat.
- 2
Add the panang curry paste and stir-fry for 1-2 minutes until fragrant, being careful not to burn it.
- 3
Pour in half of the coconut milk (200ml) and stir continuously until the oil separates from the curry paste, about 3-4 minutes.
- 4
Add the sliced chicken and stir-fry until the pieces are coated with curry and just cooked through, about 5-6 minutes.
- 5
Pour in the remaining coconut milk, palm sugar, and fish sauce. Stir well to combine.
- 6
Add the torn kaffir lime leaves and sliced bell pepper. Simmer for 5-7 minutes until the curry thickens slightly.
- 7
The curry should be thick and creamy, not watery. If too thin, simmer longer; if too thick, add a splash of water.
- 8
Remove from heat and stir in most of the Thai basil leaves, reserving some for garnish.
- 9
Transfer to serving dish and garnish with remaining basil, crushed peanuts, and sliced chili.
- 10
Serve immediately with jasmine rice.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This rich, aromatic Panang curry balances sweet and savory perfectly with its creamy coconut base and fragrant herbs. Don't be intimidated by the ingredient list - once you have the paste and aromatics, it comes together beautifully for an authentic Thai dinner at home."
