Exit cooking mode
Step 1 of 7
Panang Curry with Chicken and Kaffir Lime
Step 1
Prepare the aromatics and chicken
Slice the chicken thighs thinly across the grain. Stack 2 kaffir lime leaves, remove the center rib, roll them tightly, and shred into very fine strips. Lightly tear the remaining 2 leaves.
⏱ 5 minutes🔥 Room temperature
Cues: The chicken slices should be thin enough to cook quickly and the shredded lime leaf should look like fine green threads.
Tip: Thin slicing helps the chicken stay tender and lets the sauce coat every piece evenly.
Timer
05:00
Ingredients
- Boneless skinless chicken thigh500
- Coconut cream250
- Coconut milk400
- Panang curry paste70
- Palm sugar20
- Fish sauce30
- Kaffir lime leaves4
- Thai sweet basil leaves15
- Red spur chili1
- Neutral oil10
- Jasmine rice300