In a saute pan or a wok over medium-high heat, reduce ½ cup coconut milk until thickened and creamy.
Stir in curry paste and reduce the heat to medium-low. Cook the paste for a few minutes, stirring constantly, until coconut oil separates away from the paste.
Add palm sugar and kaffir lime leaves and cook for a minute or so until the sugar is dissolved.
Add chicken and quickly toss it with the curry paste, Once the chicken is about 50% cooked, add the remaining coconut milk and stir for 30 more seconds or just until the chicken is fully cooked. If it looks too dry, you can add a splash of water at this point.
Add some fish sauce and cook the curry for 5 mins.
Add in red peppers and turn off the heat.
Garnish with julienned kaffir lime leaves and more red peppers as desired.
Serve with jasmine rice, enjoy!
Ingredients
Directions
In a saute pan or a wok over medium-high heat, reduce ½ cup coconut milk until thickened and creamy.
Stir in curry paste and reduce the heat to medium-low. Cook the paste for a few minutes, stirring constantly, until coconut oil separates away from the paste.
Add palm sugar and kaffir lime leaves and cook for a minute or so until the sugar is dissolved.
Add chicken and quickly toss it with the curry paste, Once the chicken is about 50% cooked, add the remaining coconut milk and stir for 30 more seconds or just until the chicken is fully cooked. If it looks too dry, you can add a splash of water at this point.
Add some fish sauce and cook the curry for 5 mins.
Add in red peppers and turn off the heat.
Garnish with julienned kaffir lime leaves and more red peppers as desired.
Serve with jasmine rice, enjoy!
Notes
Tips
Soak Chilies Thoroughly: Ensure the dry red chilies are fully soaked for 15 minutes to achieve the right texture in the curry paste.
Precise Deseeding: Take the time to deseed the soaked red chilies for a milder heat in your curry.
Balance the Flavors: Adjust the quantity of store-bought curry paste according to your taste preferences and the product’s instructions for optimal flavor balance.
Creamy Coconut Base: When reducing coconut milk, be patient until it thickens and turns creamy for a rich and luscious curry texture.
Mind the Heat: While cooking the curry paste, monitor the heat closely, ensuring it’s at medium-low to prevent burning and to allow the coconut oil to separate properly.
Dissolving Palm Sugar: When adding palm sugar and kaffir lime leaves, give it enough time to dissolve, enhancing the sweetness and aromatic elements of the curry.
Perfectly Cooked Chicken: Toss the chicken with the curry paste when it’s about 50% cooked to infuse the flavors. Add the remaining coconut milk to finish cooking, ensuring juicy and flavorful chicken.
Adjust Consistency: If the curry appears too dry, don’t hesitate to add a splash of water while finishing the chicken to achieve the desired consistency.
Balancing Fish Sauce: Add fish sauce gradually, tasting as you go, to find the perfect balance of savory umami flavor without overwhelming the dish.
Flavorful Garnish: Elevate the presentation and flavor by garnishing with julienned kaffir lime leaves and additional red peppers according to your preference.
Serve with Complementing Side: Jasmine rice is an ideal accompaniment, enhancing the overall dining experience with its subtle fragrance and fluffy texture.
Enjoy Fresh: Serve and savor the Panang Curry immediately for the best taste and texture.
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