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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.