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Posted on Thu 21st January 2021

Panang Chicken Curry

Rich and spicy Panang chicken curry

Cuisine

Malaysian

Time

45 mins

Servings

4 people

Most popular
recipe

Ingredients

  • 4 chicken thighs (with skin and bone)

  • 2 potatoes

  • 5-6 baby carrots

  • 1 tablespoon oil

  • 300ml coconut milk

  • 100ml chicken stock or water

  • 1 tsp sugar

  • 1 tbsp fish sauce

  • A handful of sugar snap peas

  • 3 kaffir lime leaves , slightly bruised

Curry Paste

  • 7-15 dried red chilies, soaked in hot water

  • 1 tsp coarse sea salt

  • ¾ tsp cumin seeds, toasted

  • 1.5 tsp coriander seeds, toasted

  • ¼ tsp black peppercorns

  • 1 stalk lemongrass, bruised and finely chopped

  • 25g ginger or galangal, finely chopped

  • 2 stalks coriander root, finely chopped

  • 2 kaffir lime leaves, roughly chopped

  • 2 cloves garlic, finely chopped

  • 1tbsp dried shallots or 1 tsp shrimp paste

  • 4 Thai shallots, peeled and thinly sliced

Method

Preparation

.

Cooking

To make the curry paste gradually combine the chopped and sliced ingredients into a pestle and mortar pounding vigorously with each addition of ingredients. 

Tip: add the shallots last, this will reduce the risk of tears early on.

 

Once all the ingredients are pound to a rough paste until you have a smooth paste. Only when you can no longer identify any of the ingredients, is your paste ready to use

Heat the oil into a saucepan over low heat, add the curry paste and stir continuously until fragrant. Add your chicken and pour in half the coconut milk slowly and stir constantly for 3-4 minutes.

Add the carrots and potatoes and remaining coconut milk and chicken stock and bring to the boil. Add the kaffir lime leaves and cook for 15-20 minutes, stirring occasionally. Add the sugar snap peas and cook for 5 more minutes. Season to taste with fish sauce, or salt, and sugar

 

To serve

Pour into a bowl and garnish with sliced red chilli. Serve with steamed jasmine rice.

How to cook Panang Chicken Curry