Thai Chicken Panang Curry Recipe | Panang Gai | พะแนงไก่
Full of flavor and ready in just minutes, this Thai chicken panang curry is one of the best curries with mild heat. As it's freezer-friendly and reheats like a dream, it's also a great make-ahead meal with rice - the perfect midweek dinner!
Servings: 2 servings
In a large skillet with deep sides, fry the panang curry paste over medium heat until fragrant.
Pour half of the coconut cream into the pan and bring to a boil.
Once the coconut cream is boiling, add the chicken and pea eggplant and cook for about 5 minutes.
Add the rest of the coconut cream and coconut milk.
Season with ½ teaspoon of sugar. Taste and adjust as needed, but remember Thai panang curry has to be sweet and salty.
Add the red chili peppers and torn kaffir lime leaves. Cook for another minute and turn off the heat.
Transfer the curry to serving bowls, garnish with finely julienned kaffir lime leaves and serve with rice. Or even better, serve it on a bed of rice!