# Panang Curry

> My all-time favourite: creamy chicken panang curry with kaffir lime leaves and a touch of palm sugar. You pick the heat with the curry paste.

- URL: https://gabcooks.com/en/recipes/panang-curry/
- Yield: 4 servings
- Prep: 10 min
- Cook: 25 min
- Total: 35 min
- Category: Main course
- Cuisine: Thai
- Tags: Quick, Easy, Chicken, One-pot

## Ingredients

- 1½ lb boneless skinless chicken thighs (sliced ½ inch thick)
- 1 cup coconut milk (8 oz, full-fat)
- 2 tbsp panang or red curry paste (Blue Dragon red curry 🌶️ milder / Maesri panang 🌶️🌶️🌶️ hotter)
- 1 tbsp liquid palm sugar (to taste)
- 6-7 kaffir lime leaves (torn)
- 1 tbsp vegetable oil
- 1 red bell pepper (optional, sliced)

### Optional add-ons

- 1 cup sweet peas
- 1 small eggplant (cubed)

### To serve

- jasmine rice

## Instructions

1. In a wok over medium-high heat, heat the oil with ⅓ of the coconut milk until thick and bubbling.
2. Add the curry paste and cook 2 to 3 minutes, stirring, until fragrant and the oil separates.
3. Add the chicken and stir to coat. Cook 3 to 5 minutes.
4. Add the rest of the coconut milk, the palm sugar, lime leaves, and the pepper or eggplant if using. Simmer uncovered 10 to 15 minutes, until the chicken is cooked (165°F) and the sauce coats a spoon. Add the peas for the last 2 minutes.
5. Taste and adjust the palm sugar. Serve over jasmine rice.

## Notes

My favourite dish, period. No fish sauce and no Thai chilies in my version: the curry paste does all the work. For something milder, go with Blue Dragon red curry paste 🌶️; for more kick, Maesri panang 🌶️🌶️🌶️.

## Products I use

_As an Amazon Associate I earn from qualifying purchases._

- [Maesri Thai panang curry paste](https://link.amazon/B08gWCPqd) — 🌶️🌶️🌶️ the hotter option