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
House Favourite
Been cooking this recipe for over a year now and its always a dish my family and friends look forward to enjoying! I don’t have a food processor but its easy enough to make with a mortal and pestle, I just skip adding the chill water as its not needed. The paste last two meals and I love making a Prawn Panang with the leftover paste!
Our Favourite Curry
This curry packs a punch! The homemade paste is intensely flavourful and fresh, and makes enough for 2 batches of curry. If, like us, you can’t handle spicy food very well, then halve the amount of chillies and garnish your portion with a generous amount of coconut cream.