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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 20m

Cook 40m

Total 1h

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.

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