Homemade Panang Chicken Curry | Marion's Kitchen

Name: Homemade Panang Chicken Curry | Marion's Kitchen
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 2 tbsp vegetable oil; 500g chicken thigh fillets, thinly sliced; ¾ cup coconut milk; 1½ tbsp fish sauce; 1½ tbsp finely shaved palm sugar; 2 tbsp coconut cream; finely sliced makrut lime leaves, to serve; sliced fresh red chilli, to serve; Panang curry paste:; 10 dried long red chillies; 3cm piece galangal, finely chopped; 1 lemongrass stalk, pale part bruised, finely chopped; 3 Asian red shallots, roughly chopped; 2 coriander roots; 4 garlic cloves, roughly chopped; 3 makrut lime leaves, destemmed and sliced.; zest of ½ makrut lime, finely chopped; 2 tsp shrimp paste; ½ tsp ground cumin; 1 tsp ground coriander; 1 tbsp roasted peanuts

Prep Time

20m

Cook Time

40m

Total Time

This homemade Panang Chicken Curry recipe by Marion's Kitchen is made with tender chicken thigh fillets, rich coconut milk, and a fragrant Panang curry paste. Topped with fresh red chili and makrut lime leaves, this flavorful dish is the perfect balance of spicy and creamy.

Chicken

Curries

Dinner

Homemade Thai Dinners

Weekend Meals