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Panang Curry with Chicken (Panang Gai)

Servings : 2
Spice Level : Mild
Skill Level : Easy
Prep : 10 min
Cook : 20 min
Total : 30 min

Ingredients

Curry Base

[] |150 ml coconut cream |(the thick, rich top layer that rises when fresh coconut milk is left to sit )
[] 2 tbsp panang curry paste (also see panang curry paste recipe)
[] |300g chicken breast or thigh| (cut into bite-size pieces)
[] |150 ml coconut milk |(bottom part or diluted)

Seasoning

[] 1 tbsp fish sauce
[] 1/2 tbsp palm sugar

Herbs & Garnish

[] |4 kaffir lime leaves |(torn)
[] 1 handful Thai basil leaves
[] | 1 red spur chili | (sliced diagonally)
[] |2 kaffir lime leaves | (finely sliced, for garnish)

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Equipment

[] Medium saucepan – for cracking the coconut cream and simmering the curry
[] Wooden spoon – for stirring the curry paste and preventing sticking
[] Measuring cups – for accurate seasoning and coconut milk ratios
[] Ladle – for serving the curry into a bowl

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Cooking Instructions

1. Simmer the Coconut Cream

[] Pour thick coconut cream into a pan over medium to medium-high heat.
[] Stir constantly to avoid burning.
[] Simmer until it thickens and clear oil begins to separate. This is called cracking the coconut cream (about 5–10 min).

2. Cook the Curry Paste

[] Add panang curry paste into the cracked coconut cream.
[] Stir-fry until fragrant and red oil surfaces.

3. Add Chicken

[] Add chicken pieces and stir-fry until the outside is cooked and no longer pink.

4. Simmer the Curry

[] Pour in thin coconut milk.
[] Simmer on medium heat for 5–10 min until the chicken is tender and the sauce slightly thickens.

5. Season

[] Add fish sauce and palm sugar.

6. Finish with Herbs

[] Add torn kaffir lime leaves, Thai basil, and diagonal-sliced red spur chili.
[] Stir gently and turn off the heat.

7. Garnish & Serve

[] Sprinkle with finely sliced kaffir lime leaves and extra chili for color.
[] Serve hot with steamed jasmine rice.

This recipe is brought to you by BELL VKIT
https://bellvkit.com