[Food] Thai Panang Curry

Preparation: 10 minutes
Cook Time: 20 minutes
Spicy Level: mild
Served 2

Ingredients:

• Chicken fillet sliced 350 g
• Coconut cream 1 cup
• Coconut milk 1 cup
• Panang curry paste 1 tbsp
• Dry roasted peanut pounded 1 tsp

• Red chili pepper sliced diagonally and thinly 1 whole
• Vegetable oil 1 ½ tbsp
• Kaffir lime leaves 6-8 leaves

Seasoning:

• Fish sauce ½ tbsp
• Palm sugar 2 tbsp or 1 block
• Salt ½ tsp

Let's get started!

How to make:

1. Fry the panang curry paste and pounded roasted peanut with oil in a pot over low heat until fragrant or a few minutes. Make sure you don’t fry the curry paste too long which will dry and stick to the pot.
2. Simmer coconut cream by gradually pour in and slowly stir until you can see red oil from coconut cream and the curry paste floats on top surface.
3. Add coconut milk and chicken until cooked though.
4. Add torn kaffir lime leaves.
5. Seasoning with palm sugar, salt and fish sauce.
6. Remove from the heat.
7. Garnish with thinly sliced red chili pepper and thinly sliced kaffir lime leaves.
8. Serve with steamed jasmine Rice.

Cooking Note

• your curry should firstly taste of a slightly sweet from palm sugar, follows by the richness and thickness of sauce combining with a full flavor of spices, and lastly the oiliness from coconut cream