Thai Panang Curry Chicken

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Thai

Ingredients: Chicken

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hour

Serves: 4

Ingredients

• 500 ml coconut milk (Indonesian: santan)
• 2 tablespoon Thai panang curry paste
• 2 tablespoon fish sauce (Indonesian: kecap ikan)
• 1 1/2 tablespoon palm sugar (Indonesian: gula Jawa)
• 500 gram skinless boneless chicken breast, cut into cubes
• 1 potato (Indonesian: kentang), peeled and cut into cubes
• 5 kaffir lime leaves (Indonesian: daun jeruk), torn each into 2 halves
• Garnish
• 2 red cayenne chilies (Indonesian: cabe keriting merah), thinly sliced
• 2 tablespoon chopped coriander leaves (Indonesian: daun ketumbar)

Instructions

1. Pour 250 ml coconut milk to a pan, add bring to a boil.
2. Add the curry paste, fish sauce, and palm sugar. Stir to mix.
3. Add chicken and cook until no longer pink.
4. Pour the rest of 250 ml coconut milk, and add the potatoes. Cook until boiling.
5. Add kaffir lime leaves, cover, reduce heat, and simmer until chicken and potatoes are fully cooked.
6. Turn off heat, transfer to a serving bowl and garnish with chopped chilies and coriander leaves.