♥ 1 ½ lbs chicken thigh boneless, cut into bite size pieces
♥ 1 white onion finely chopped
♥ 5 cloves garlic minced
♥ 1 green bell peppers chopped
♥ 1 red bell peppers chopped
♥ ½ inch galangal roughly sliced
♥ 1 inch lemongrass roughly sliced
♥ 1 tablespoon coconut oil
♥ 1 small jar Thai Panang curry paste measured to about 4 ½ tablespoons
♥ 1 tablespoon unsweetened peanut butter
♥ 2 teaspoon fish sauce
♥ 1 pinch nutmeg powder optional
♥ Salt to taste if required
♥ 2 teaspoon palm sugar or brown sugar
♥ 6-8 kaffir lime leave crushed
♥ 1 can (14 oz) coconut milk
♥ ¼ cup Thai basil leaves
♥ Heat skillet or deep bottom pan. Add coconut oil and wait until oil melts.
♥ Sauté finely chopped onions in hot coconut oil until onion is translucent.
♥ Add roughly chopped galangal, lemon grass.
♥ Add minced garlic, red and green bell peppers. Cook for 2 minutes constantly stirring.
♥ Push veggies to one side of the pan. Add washed and cleaned chicken things. Cook until chicken browns a bit and changes colour.
♥ Mix chicken and veggies together. Continue cooking it for a minute more.
♥ Again gather chicken veggie mix to one side of the pan. Scoop out Thai Panang curry paste ( or Thai red curry paste) to empty side of pan. Stir the paste and fry it in oil. Wait until oil separates from the paste.
Pro-Tip : Do not skip frying curry paste in oil. Flavors cone out and curry turns delicious with this step.
♥ Stir in unsweetened peanut butter, fish sauce and palm sugar. Nutmeg powder to be added now if using.
♥ Take Kaffir lime leaves on your palm and crush it. Add crushed kaffir lime leaves to the pan.
Note - If you can’t get palm sugar , substitute with brown sugar or jaggery. Crushing kaffir lime leaves helps release its wonderful aromatic oil, making Panang curry flavorsome.
♥ Cook stirring regularly for 2 minutes.
♥ Simmer flame. Pour in thick coconut milk. Give it a good stir.
♥ Let it cook for 5-7 minutes or until chicken is fully cooked.
♥ Add few Thai basil leaves. Stir.
♥ Turn off flame. Thai Chicken Panang Curry is ready.
It’s great when served with steamed jasmine rice.
You can also serve Thai Panang curry with rice noodles.
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