A rich and flavorful Chicken Panang Curry recipe with a creamy coconut base, perfect for a comforting meal.
Combine the Panang curry paste and peanut butter in a small bowl.
Mixing the curry paste with peanut butter adds a creamy texture and enhances the flavor.
Heat a wok over medium heat and add a splash of oil. Sauté the chopped onion until translucent.
Cooking the onion until translucent brings out its natural sweetness.
Add the curry base to the wok and stir for a minute to release the aromas.
Stirring the curry paste in oil helps to release its flavors.
Pour in the coconut milk and bring to a gentle boil.
Use full-fat coconut milk for a richer flavor.
Add the chicken and kaffir lime leaves. Reduce the heat and simmer until the chicken is cooked through.
Simmering the chicken gently ensures it stays tender.
Remove the chicken and let the sauce reduce slightly.
Reducing the sauce intensifies its flavor.
Return the chicken to the wok and stir in the coconut cream, fish sauce, lime juice, and brown sugar.
Adjust the seasoning to taste at this stage.
Serve the curry hot with steamed rice or flatbread.
Garnish with fresh herbs like cilantro for added freshness.
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