Panang Curry
A traditional home-style dish with a spiced sauce and a clear regional flavor.
Ingredients
- Chicken thigh600 g
- Coconut milk400 ml
- Panang curry paste3 tbsp
- Fish sauce2 tbsp
- Makrut lime leaves5 pcs
- Peanuts60 g
- Salt1 tsp
- Black pepper0.5 tsp
- Vegetable oil2 tbsp
Instructions
Cut Chicken thigh, Coconut milk, Panang curry paste, Fish sauce; chop the onion, garlic, and ginger separately.
Heat the fat in a heavy pan and cook the onion until golden; add garlic, ginger, and the recipe spices.
Add the main ingredient and fry until coated with the spiced base.
Add tomatoes, yogurt, coconut milk, or the liquid base included in the recipe.
Simmer gently until tender and the sauce thickens; adjust salt and acidity at the end.
Serve hot with rice, flatbread, or the traditional side for this dish.
More recipes
Gaeng Jued
A home-style soup with a regional aromatic base.
Thai Cashew Chicken
A quick hot dish cooked over high heat with sauce and aromatics.
Thai Omelette Khai Jiao
Traditional pancakes, fritters, or fermented crepes for breakfast or a snack.
Khanom Jeen Nam Ya
A filling noodle bowl with broth, herbs, and traditional toppings.