Panang Curry
Thai style curry flavored with panang curry paste, kaffir lime leaves and palm sugar
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Servings
Ingredients
- 2 tablespoons oil
- 3 tablespoons panang curry paste homemade or store bought
- 250 ml coconut milk
- 1 large red bell pepper capsicum, sliced
- 2 kaffir lime leaves
- 700 g chicken cut into strips (I used chicken thigh)
- 2 teaspoons fish sauce
- 1 tablespoon grated palm sugar
- Salt and pepper to taste
- Sliced red chilies to garnish
- Chopped kaffir lime leaves to garnish
- Steamed jasmine rice to serve
Instructions
- Heat oil in a large skillet or frying pan over medium-high heat.
- Add curry paste. Sauté, stirring, for 2 minutes.
- Add coconut milk. Stir to combine. Bring to a boil. Simmer for about 3 minutes.
- Add kaffir lime leaves and bell peppers (capsicum). Stir to combine.
- Add chicken. Season with salt and pepper. Cook, covered, for about 14-15 minutes or until chicken is cooked through.
- Add fish sauce and palm sugar. Stir to combine. Simmer for about 2 minutes.
- Garnish with sliced red chilies and chopped kaffir lime leaves.
- Serve with rice.
Video
Notes
- Substitute chicken with meat, vegetables or tofu if you like
Nutrition
Serving: 1g | Calories: 665kcal | Carbohydrates: 20g | Protein: 46g | Fat: 44g | Saturated Fat: 19g | Polyunsaturated Fat: 21g | Cholesterol: 168mg | Sodium: 500mg | Fiber: 1g | Sugar: 6g