Chicken Thai Panang Curry

A sweet and creamy Thai dish that's sure to delight!

Ingredients

• 500 g chicken breast, sliced into thin strips

• 35 g Mae Jum Thai Panang curry paste

• 400 ml coconut milk

• 1 tablespoon fish sauce

• 1 tablespoon palm sugar

• 3 kaffir lime leaves, finely chopped

• 1 large red chili, for garnish (optional)

Preparation

1. Chicken: Thinly slice the chicken breast into strips.

2. Kaffir Lime Leaves: Finely chop the kaffir lime leaves. Alternatively, use lime zest. The best direct substitute for Kaffir (Makrut) lime leaves is fresh lime zest, as it provides the closest citrus aromatic profile. Use about ¼ teaspoon of lime zest for every 2 lime leaves called for in your recipe.

Cooking Method

1. In a wok, heat the thick layer of coconut milk (or coconut cream) over medium heat.

2. Add the Panang curry paste and bring the mixture to a gentle boil, stirring well to combine. Let it simmer for about 5 minutes to allow the oils to rise to the surface.

3. Stir in the palm sugar and fish sauce, mixing thoroughly.

4. Add the sliced chicken to the wok, stirring to coat it in the sauce. Cook for about 2 minutes.

5. Pour in the remaining coconut milk and simmer for an additional 10 minutes, or until the chicken is cooked through and tender.

6. Serve the curry over freshly steamed jasmine rice and garnish with the finely chopped kaffir lime leaves and sliced red chili, if desired.

Enjoy your delicious Chicken Thai Panang Curry!