Mr. Jeremy's Chicken Curry

 

Panang chicken curry in a black bowl topped with white rice on one side



Prep Time15minutes 
Cook Time15minutes 
Total Time30minutes 
Servings: 8

Ingredients

  • 4 Tablespoons oil (such as coconut oil or vegetable oil) 
  • 6 - 8 Tablespoons prepared Panang Curry Paste (see notes)
  • 2 (14 oz) can full-fat, unsweetened coconut milk, divided
  • 8 boneless skinless chicken thighs or chicken breasts (we used breasts and it was delicious), sliced against the grain
  • 2 Tablespoon brown sugar
  • 4 Tablespoons fish sauce, or to taste, see notes below
  • 2 red bell pepper; thinly sliced
  • 12 kaffir lime leaves, crushed slightly with your hands
  • 2 cup snow peas (optional) - didn't use but tastes great with it
  • 20 Thai basil leaves (we substituted with Italian basil and it was delicious) plus a few more for garnish
  • 6 Tablespoons natural peanut butter (see notes below)
  • 8 additional kaffir lime leaves, middle vein removed, sliced thin (optional for garnish) 

Instructions

  • Heat oil in a 12-inch saucepan over medium heat until shimmering. Add the curry paste and cook, stirring frequently, until paste is fragrant and darkens in color, about 4 to 5 minutes.
  • Add 1/4 of the coconut milk to the pan and stir to combine with curry paste until glossy and thickened, about 1 minute. Stir in the chicken and toss to coat thoroughly with the sauce. Cook for 1 minute, stirring constantly, then add half of the remaining coconut milk; stir to combine.
  • Stir in the sugar, fish sauce, red peppers, and whole kaffir lime leaves. Simmer over medium heat, stirring occasionally, until chicken is cooked through, about 5 to 8 minutes. Cooking time will vary depending on how small or large your chicken pieces are. 
  • If adding snow peas and Thai basil leaves, add them in now, followed by the peanut butter and the rest of the coconut milk. Stir until thoroughly incorporated. 
  • Taste and adjust the seasoning with more fish sauce and sugar, if necessary; turn off heat and remove whole kaffir lime leaves. Garnish each serving with a few strips of kaffir lime leaves and a few fresh Thai basil leaves, if using. Serve with rice or side of your choice.

Notes

Panang Curry Paste: I recommend the Maesri brand which can be quite spicy. Start with just 2 tablespoons, then add more to taste. For reference, my spice level tolerance is about medium and I add the whole 4-ounce can. 
Fish Sauce: Red Boat is my favorite brand of fish sauce. If omitting fish sauce, add 1/2 teaspoon salt, or a pinch more to taste. 
A Note On Salt: As written, this dish is salty enough from the curry paste and the fish sauce. However, different brands of curry pastes, and fish sauce, will have varying amounts of salt content so taste the finished dish and add salt to taste, if needed. 
Peanut Butter: This adds incredible flavor and richness and is what really distinguishes a Panang curry from other curries. You will need a natural peanut butter for this curry—check that the only ingredient is "peanuts". Alternatively, you can grind about 1/2 cup of peanuts, if you wish. Don't be tempted to use regular peanut butter. The flavor will not be right. 
Kaffir Lime Leaves: Do your best to find fresh kaffir lime leaves. They make a world of difference in this curry. Don't forget to remove and discard the whole leaves before serving.  

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