Thai Panang Chicken Curry

Curry Paste

10 qts Dry Red Chillies, Soaked for 15 mins and Deseeded

¼ cup Shallots

4 qts -5 Coriander Roots

1 qt Lemongrass Stalk, Chopped

5 qts Garlic Cloves, Chopped

1.50 tsp Kaffir Lime Zest

1 inch, Galangal, Chopped

1 tsp Shrimp Paste

1.50 tsp Roasted Coriander Seeds

¾ tsp Roasted Cumin Seeds

2 tbsp Roasted Peanuts

1 tsp Salt

¼ tsp White Pepper Powder

Curry

1.50 cups Coconut Milk

5 tbsp Panang Curry Paste (prepared from scratch, if using store bought please adjust the quantity according to instructions)

1 tbsp Palm Sugar

3 qts -4 Kaffir Lime Leaves

2 qts Chicken Thigh Fillets

1 tbsp Fish Sauce

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!

Nutrition Facts

Servings 0

Amount Per Serving
Calories 509

% Daily Value *
Total Fat 40.2g62%

Saturated Fat 10.7g54%
Cholesterol 110mg37%
Sodium 2479mg104%
Potassium 283mg9%
Total Carbohydrate 21.9g8%

Dietary Fiber 1.7g7%

Sugars 4.3g
Protein 21.3g43%

Calcium 3%
Iron 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Thai Panang Chicken Curry