Panang Gai (Thai Panang Chicken Curry)

Ingredients

Check you have the quantities below.

• 600 g chicken thigh, sliced
• 3 tbsp panang curry paste
• 2 cups coconut milk
• 1/2 cup water
• 4 kaffir lime leaves, torn
• 1 1/2 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar
• 1 red bell pepper, sliced
• 1 tbsp neutral oil
• 4 cups jasmine rice, cooked

Let’s make it

1. Heat oil and stir-fry the curry paste for 1 minute.
2. Add chicken and turn to coat, then add coconut milk, water, lime leaves, fish sauce, and sugar.
3. Simmer 12-15 minutes until the chicken is fully cooked.
4. Add bell pepper for the last 3 minutes and serve with rice.