Panang Curry is a rich and aromatic Thai dish, blending the flavors of creamy coconut milk, fresh herbs, and robust curry paste. Known for its delightful mix of sweet, salty, and spicy notes, this dish draws on the exceptional quality of its curry paste and the careful simmering process to integrate the complex flavors thoroughly. Enjoy it with a side of steamed jasmine rice for a complete meal that feels like a journey to Thailand with each spoonful.

Ingredients

• 1 can panang curry paste
• 1 can coconut milk
• 1 lb chicken thighs, sliced
• 1 cup bell peppers, sliced
• 1/2 cup thai basil leaves
• 2 Tbsp fish sauce
• 1 Tbsp palm sugar

Instructions

1. Heat oil in a large pan over medium heat.
2. Add panang curry paste to the pan and sauté for 1 minute, stirring frequently, until fragrant.
3. Pour coconut milk into the pan, blend thoroughly with the curry paste.
4. Introduce chicken thighs to the pan and let them simmer for 15 minutes or until fully cooked.
5. Incorporate bell peppers and Thai basil leaves into the curry. Continue to simmer for 5 more minutes, stirring occasionally.
6. Add fish sauce and palm sugar, stir well to ensure all ingredients are evenly coated and flavors are melded.
7. Serve immediately alongside steamed jasmine rice.

Keywords: Spicy, Herbal, Aromatic, Coconut, Curry

Spice Rack: Panang Curry Paste, Thai Basil Leaves, Fish Sauce

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