Quick Thai Chicken Panang Curry [On the Table in 20 Minutes!]

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☕️ About this recipe:

We love the incredible depth of flavour in this homemade chicken panang curry recipe! It’s so easy to make on a weeknight too – ready in around 20 mins.

Like all good homemade curries, it’s easy to adapt this recipe to make it just how you like it. Tone the spice level by using more or less curry paste, adding extra chillies to fire it up, or adding more coconut milk to make it creamy.

Chicken panang curry freezes really well, so why not make an extra big batch and freeze for easy lunches or dinners later on.

🥒 Ingredients:

500 g chicken thighs or breast, chopped / 1lb
100 g panang curry paste / 3.5oz
400 g coconut milk / 1 can / 14.1oz
8 makrut lime leaves torn in halves
1 ½ tbsp fish sauce
1 ½ tbsp palm sugar sub raw or brown sugar
2 tbsp vegetable oil

👩‍🍳 Recipe Steps:

00:00 - How to Make Chicken Panang Curry
00:04 - Fry the curry paste with makrut leaves
00:22 - Add chicken and fry until almost cooked
00:33 - Add coconut milk, simmer for 10 mins, then turn off heat
00:44 - Add palm sugar and fish sauce, allow to infuse

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