Tender Chicken Panang Curry Recipe by Simon
Cooking Instructions 45 minutes 1 Heat a pot or skillet over low heat. Add 1 tablespoon vegetable oil, then stir in the Panang curry paste until fragrant. 2 Once the curry paste is aromatic, add half of the coconut milk. Stir to combine, then add the chicken. Increase the heat to medium-high and stir until the chicken starts to cook through. 3 When the chicken is cooked, reduce the heat to low. Add the remaining coconut milk (reserving 1 tablespoon for garnish). Stir well, then add the palm sugar and fish sauce. Mix thoroughly. If the mixture starts to dry out, gradually add water as needed. 4 Once everything is well combined, taste and adjust sweetness or saltiness by adding more sugar or fish sauce if desired. When the chicken is tender, add half of the sliced kaffir lime leaves. Stir, then turn off the heat. 5 Serve on a plate, drizzle with the reserved coconut milk, and sprinkle with the remaining kaffir lime leaves. Enjoy! Let me know how it turns out in the comments. 1 Heat a pot or skillet over low heat. Add 1 tablespoon vegetable oil, then stir in the Panang curry paste until fragrant. 1 Heat a pot or skillet over low heat. Add 1 tablespoon vegetable oil, then stir in the Panang curry paste until fragrant. 2 Once the curry paste is aromatic, add half of the coconut milk. Stir to combine, then add the chicken. Increase the heat to medium-high and stir until the chicken starts to cook through. 2 Once the curry paste is aromatic, add half of the coconut milk. Stir to combine, then add the chicken. Increase the heat to medium-high and stir until the chicken starts to cook through. 3 When the chicken is cooked, reduce the heat to low. Add the remaining coconut milk (reserving 1 tablespoon for garnish). Stir well, then add the palm sugar and fish sauce. Mix thoroughly. If the mixture starts to dry out, gradually add water as needed. 3 When the chicken is cooked, reduce the heat to low. Add the remaining coconut milk (reserving 1 tablespoon for garnish). Stir well, then add the palm sugar and fish sauce. Mix thoroughly. If the mixture starts to dry out, gradually add water as needed. 4 Once everything is well combined, taste and adjust sweetness or saltiness by adding more sugar or fish sauce if desired. When the chicken is tender, add half of the sliced kaffir lime leaves. Stir, then turn off the heat. 4 Once everything is well combined, taste and adjust sweetness or saltiness by adding more sugar or fish sauce if desired. When the chicken is tender, add half of the sliced kaffir lime leaves. Stir, then turn off the heat. 5 Serve on a plate, drizzle with the reserved coconut milk, and sprinkle with the remaining kaffir lime leaves. Enjoy! Let me know how it turns out in the comments. 5 Serve on a plate, drizzle with the reserved coconut milk, and sprinkle with the remaining kaffir lime leaves. Enjoy! Let me know how it turns out in the comments. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Quick and Easy Miso-Glazed Salmon Matcha mug cake! 🍵 🌿🌱 Coconut milk chicken Loaded Rice California Farm Tater Tots Quick and Easy Miso-Glazed Salmon Matcha mug cake! 🍵 🌿🌱 Coconut milk chicken Loaded Rice California Farm Tater Tots California Farm Tater Tots Feta cheese & Spaghetti Samosa Beef loaf Pie Crust Sakar Pare or Meethi Mathri Holi special Colourful Sweet Appe/Paddu/ Paniyaram/ Goliappe ‘Varenyky’ Ukrainian Dumplings with Mashed Potato Filling Orange ice tea Seasonal Salad Stuffed chicken in Omelette (Kai Yad Sai) California Farm Tater Tots Feta cheese & Spaghetti Samosa Beef loaf Pie Crust Sakar Pare or Meethi Mathri Holi special Colourful Sweet Appe/Paddu/ Paniyaram/ Goliappe ‘Varenyky’ Ukrainian Dumplings with Mashed Potato Filling Orange ice tea Seasonal Salad Stuffed chicken in Omelette (Kai Yad Sai)