Rich and Creamy Panang Curry Chicken Ingredients:

 

For the Curry Paste:

2 tablespoons Panang curry paste

1 tablespoon chopped lemongrass

1 tablespoon galangal (or ginger)

1-2 Thai red chilies (adjust to taste)

2 cloves garlic

1 tablespoon lime zest

1 tablespoon shrimp paste (optional)

For the Curry:

1 lb (450g) boneless chicken thighs, sliced

1 tablespoon vegetable oil

1 can (14 oz) coconut milk

1 tablespoon fish sauce

1 tablespoon brown sugar

1/2 cup chicken broth

1/2 cup bell peppers, thinly sliced

1/4 cup Thai basil leaves

2 tablespoons lime juice

Salt to taste

Directions:

Prepare the Curry Paste: In a mortar and pestle or a food processor, combine the Panang curry paste, lemongrass, galangal, red chilies, garlic, lime zest, and shrimp paste (if using). Grind everything into a smooth paste.

Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the curry paste and sauté for 2-3 minutes until fragrant. Add the chicken slices and cook for 5-6 minutes, until the chicken is browned and cooked through.

Add the Coconut Milk: Pour in the coconut milk, fish sauce, brown sugar, and chicken broth. Stir to combine and bring to a simmer. Let the curry cook for 10 minutes, stirring occasionally, until the sauce thickens.

Finish the Curry: Add the bell peppers and continue to cook for 2-3 minutes, until tender. Stir in lime juice and Thai basil leaves, and adjust the seasoning with salt to taste.

Serve the curry hot with steamed jasmine rice or rice noodles.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 460 kcal per serving | Servings: 4 servings