Chicken Panang Curry

Ingredients

• 400 g chicken, cut into pieces
• 2-3 tbsp Panang curry paste
• 2 cups coconut milk
• kaffir lime leaves, red spur chili
• fish sauce, palm sugar

Method

• Simmer the thick coconut cream with Panang paste until the oil splits and it's fragrant
• Add the chicken and cook; add a little thinner coconut milk
• Season with fish sauce and palm sugar for a sweet-savoury balance
• Simmer until thick; scatter torn kaffir lime leaves and spur chili; serve

How to Choose

Choose fresh-pink chicken with no smell · thick fresh coconut milk · fragrant green kaffir lime leaves.

Chef's Secret

Secret: Panang should be thicker than a normal curry split the coconut cream with the paste first; season sweet first, then salty; scatter torn kaffir lime leaves at the end for aroma.

Fresh chicken + Panang paste + coconut milk + kaffir lime full set at Fresh Market Online.