If you’re visiting Thailand, there will always be an abundance of restaurants and street markets that sell Panang Curry. One of the most popular dishes in Thai cuisine, Panang Curry is a type of red curry that is thick, salty, and sweet, with a zesty kaffir lime flavor. Here is how you can make this famous dish at home (for 4 people).
400g of chicken
3 tablespoons of curry paste
2 tablespoons of fish sauce
1 can of coconut milk
3 tablespoons of palm sugar
6 kaffir lime leaves
1 tablespoon of Thai garlic (chopped)
10-15 Basil leaves
200g of small eggplants
2 large red Thai chilis (sliced for garnish)
1. Cut the chicken into edible pieces (about 1 inch). Shred both the kaffir lime leaves and basil leaves, making sure the basil leaves are quite finely shredded.
2. Heat half of the coconut milk in a wok pan until the oil appears on the surface. Then, add the curry paste and stir continuously until the red oil separates.
3. Add the chicken and cook it for about five minutes until it's done. Then, add the remaining ingredients (apart from kaffir leaves and basil leaves) and stir well. Simmer for about fifteen minutes.
4. Add the shredded kaffir lime leaves and basil leaves. Then, stir fry for a couple of minutes.
5. Garnish with sliced red chilis. Later on, serve it accompanied by (optional) Thai jasmine rice or regular rice.
Enjoy your meal!