23/04/2020

Thai Panang Chicken Curry

Serves: 4

Ingredients
2 tbsp vegetable oil

500g chicken thigh fillets, thinly sliced

¾ cup coconut milk

1½ tbsp fish sauce

1½ tbsp finely shaved palm sugar

2 tbsp coconut cream

finely sliced kaffir lime leaves to serve

sliced fresh red chilli to serve

Panang Curry Paste:

10 dried long red chillies

3cm piece galangal, finely chopped

1 lemongrass stalk, pale part bruised, finely chopped

3 Asian red shallots, roughly chopped

2 coriander roots

4 garlic cloves, roughly chopped

3 kaffir lime leaves, destemmed and sliced.

zest of ½ kaffir lime, finely chopped

2 tsp shrimp paste

½ tsp ground cumin

1 tsp ground coriander

1 tbsp roasted peanuts

Instructions

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STEP 1
To make the curry paste, soak the dried chillies in hot water for 10-15 minutes or until softened. Remove
the chillies from the water (it doesn’t matter if you don’t drain them completely as some water is fine).
Reserve the chilli soaking water. Roughly chop the chillies and then place them into the bowl of a food
processor. Then add the remaining ingredients. Blend until smooth, adding some of the chilli soaking
water a tablespoon at a time if the ingredients aren’t blending smoothly.

STEP 2
Heat the vegetable oil in a saucepan over medium heat. Add half the curry paste and cook, stirring for
about 2 minutes. Then add the chicken and stir-fry until the chicken starts to colour. Stir through the
coconut milk. Cover and reduce the heat to low. Simmer for 30 minutes.

STEP 3
Taste the finished curry for seasoning. Add the fish sauce and palm sugar and taste again to see if you
would like to add more. Transfer to a serving plate. Drizzle with coconut cream and top with kaffir lime
leaves and slices of red chilli.

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