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!
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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