Step by step

Method

7 steps

1. 1

   If you're using red curry paste instead of panang, stir 2–3 tablespoons red curry paste with 1 tablespoon natural peanut butter and optional ½ teaspoon mild curry powder in a small bowl until smooth. Panang paste can go straight in.

2. 2

   Heat 1 tablespoon neutral oil in a wok or large skillet over medium heat until it shimmers. Add 1 small thinly sliced onion and the curry paste mixture. Stir 2 minutes until the onion softens and the paste smells rich and peanutty — you should see a little oil separating at the edges.

3. 3

   Pour in one 13.5 oz can coconut milk and bring to a gentle boil, stirring so the paste dissolves into the milk with no dry lumps.

4. 4

   Add 1–1¼ lb boneless chicken breasts or thighs cut into bite-size pieces and 4 torn kaffir lime leaves if you have them. Reduce to a steady simmer and cook about 15 minutes until the chicken is opaque and cooked through (165°F / no pink in the center).

5. 5

   Lift the chicken out with a slotted spoon onto a plate. Simmer the sauce uncovered another 5 minutes until it reduces and thickens enough to coat a spoon — it should look creamy, not watery.

6. 6

   Return the chicken. Stir in ¼–½ cup coconut cream (or the thick top of a second can), 1 tablespoon fish sauce, 1 tablespoon fresh lime juice, and 1 tablespoon soft brown sugar. Cook 5 minutes more until the sauce looks glossy and clings to the chicken.

7. 7

   Taste for salt, sweetness, and lime — panang should be a little sweet and rich with a lime finish. Garnish with Thai basil or cilantro and serve with jasmine rice. You want tender chicken in a thick, peanutty coconut gravy — not thin pink coconut soup or dry overcooked chicken.