Panang Curry
Panang curry is a thick and creamy curry that has more luxuriously rich coconut cream than other curries. The name actually comes from an ancient Khmer word for “cross” — as in, to sit cross-legged. In the old days, chickens were grilled by crossing the legs and sitting them upright on the grate. The sitting chickens would be basted with a red curry paste that contained ground roasted peanuts and coconut cream. Over time, panang chicken became a simplified one-pot dish cooked on the stove instead of the grill.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 tablespoon coconut or neutral oil
- 2 tablespoons panang curry paste, such as Mae Ploy or Maesri
- 1 (about 13.5-ounce) can coconut cream
- 2 tablespoons packed light brown sugar
- 2 tablespoons fish sauce
- 1 red or green Fresno chile
- 2 fresh makrut lime leaves (optional)
- 2 tablespoons roasted peanuts
- 1/2 cup fresh Thai basil or sweet basil leaves
- Steamed jasmine rice, for serving (optional)
- Cut 1 1/2 pounds boneless, skinless chicken thighs into 1-inch pieces.
- Heat 1 tablespoon coconut or neutral oil in a large saucepan over medium heat until shimmering. Add 2 tablespoons penang curry paste and cook, stirring continuously, until fragrant, about 1 minute. It might spit a bit, so have a lid or splatter guard handy. Add the chicken, 1 (13.5-ounce) can coconut cream (reserve 1 tablespoon to drizzle on top for presentation if you want), 2 tablespoons packed light brown sugar, and 2 tablespoons fish sauce. Stir to combine and bring to a boil.
- Reduce the heat to medium-low and simmer until the chicken is cooked through, about 10 minutes. Meanwhile, trim the stem and seeds from 1 Fresno chile, then cut lengthwise into thin strips. Devein and thinly slice 2 fresh makrut lime leaves lengthwise into a fine shreds, if using. Crush or coarsely chop 2 tablespoons roasted peanuts.
- When the curry is ready, turn off the heat; add 1/2 cup fresh Thai or sweet basil leaves and stir until wilted. Transfer the curry to a serving dish and top with the chile, lime leaves, peanuts, and a drizzle of coconut cream if desired. Serve with steamed jasmine rice if desired.