:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/84br6RsQvItFCoSQIv0s/cc9e97a9fcfdf3785218db6cb3f2c4.png "Best Thai Chicken Panang Curry")
Best Thai Chicken Panang Curry
Panang Curry is a delectable Thai curry that is bursting with flavors of coconut milk, lime leaves, galangal, and aromatic spices. This rich and creamy curry makes for a perfect comforting meal that can be enjoyed with steamed rice or noodles.
Ingredients
- 1 lb boneless chicken, cut into cubes
- 1 can of coconut milk
- 2 tablespoon panang curry paste
- 1 tablespoon fish sauce
- 2 tablespoon Palm sugar
- 1 tablespoon tamarind concentrate
- 1⁄2 tablespoon oil
- 1⁄4 Cup fresh basil leaves
- 1⁄4 Cup chopped peanuts
- salt to taste
- 2 lime leaves
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Directions
In a wok or saucepan, heat oil over medium-high heat.
Add panang curry paste and cook for a minute until fragrant.
Add the chicken and stir-fry for 2-3 minutes, until the chicken is cooked through and slightly browned.
Pour the coconut milk into the pan and stir to combine.
Add fish sauce, palm sugar, tamarind concentrate, salt and the lime leaves. Mix well and let it simmer for 8-10 minutes until the sauce thickens.
Garnish with fresh basil leaves and chopped peanuts.
Serve the Panang Curry hot with steamed rice or noodles.
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