Thai Panang Chicken Curry

Hi there, welcome back to Jolly Kitchen with Kiet. In today’s episode I will show you how to create a simple Thai curry dish called ‘Panang’. Let’s get started.

Ingredients

Red curry paste ingredients

• 4-5 large dried chilli (soak in water till soft)

• 1 tsp shrimp paste

• 4 garlic cloves

• 5 slices young galangal

• 1 stalk lemongrass

• 1 kaffir lime fruit (use only zest)

• 2 small shallot

• A pinch of salt

Main ingredients

• 250g Chicken thigh fillet

• 400ml Coconut cream

• 3 tbsp Panang Curry Paste

• 2 tbsp Palm sugar

• 2 tbsp Squid Fish Sauce

• 2 Kaffir lime leaves

• 1 Bird eye chilli

How to make

• Preheat a pan and cook chicken thigh fillets until golden brown on both sides. Remove from heat and set aside.

• In the same pan, add coconut cream and red curry paste. Stir until well mixed and heat on medium until coconut cream is slightly reduced.

• Season with palm sugar and fish sauce, stirring until well combined.

• Add the cooked chicken back to the pan and simmer for 10 minutes.

• Garnish with thinly sliced kaffir lime leaves and fresh chili. Serve with steamed rice.

Red Curry Paste:

• Soak 4-5 large dried chilli in water until soft

• Add 1 tsp shrimp paste, 4 garlic cloves, 5 slices of young galangal, 1 stalk of lemongrass, the zest of 1 kaffir lime fruit, 2 small shallots and a pinch of salt in a blender. Blend until a paste forms.