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Main course

Panang Curry

♥ Gab’s favourite

35 min · 4 servings

Bold cartoon illustration of panang curry splashing, with red bell pepper, kaffir lime and coconut
Illustration
  • Prep
  • Cook
  • Total

Servings: 4

Ingredients

Optional add-ons

To serve

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.

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.

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 🌶️🌶️🌶️.

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