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THAI CURRY KAI PANAENG - Yak Thai

Panang Curry with Chicken

Chicken Curry in Coconut Milk

When coconut milk and curry dare to dance a spicy dance.

An irresistible combination

This delicious curry recipe is a traditional dish of Thai cuisine and is very popular among many Thais. It is a chicken curry and my absolute favorite when it comes to dishes with coconut milk. Here I show you how you can create this phenomenal and authentic Thai curry Kai Panaeng on your own kitchen table in 30 minutes.

This recipe will revolutionize your evening! The original recipe comes from my homeland and consists of only a few, very simple ingredients. It is therefore also suitable for cooking beginners. The chicken pieces become particularly juicy in a flavorful sauce made of coconut milk, fish sauce, and red curry paste. Thais like to sprinkle their curry with crushed peanuts and serve it with rice. The curry can also be prepared very well for the next day and reheated. It keeps in the refrigerator for several days and is therefore also perfect for taking to the office.

So grab your cutting board and let's create some vacation vibes on your plates!

 

Ingredients for 4 people:

200 g chicken breast

250 ml coconut milk

1 tbsp red curry paste

1 tbsp fish sauce

½ tbsp sea salt

1 tbsp palm sugar

4 kaffir lime leaves

 

 Preparation:

  1. First, you need to wash the chicken thoroughly and cut it into strips. Then place the meat in a bowl.
  2. Heat half of the coconut milk over low heat in a pan, stirring constantly, until it begins to boil.
  3. Now add the red curry paste to the coconut milk and stir until it has dissolved in the coconut milk. As soon as a slightly oily and orange layer becomes visible, add the chicken strips.
  4. Now cook the meat in the coconut milk until it is done.
  5. Now add the fish sauce, salt, and sugar and let everything come to a boil over low heat while stirring constantly.
  6. Now add the remaining coconut milk and let it come to a boil over medium heat until it finally evaporates.
  7. Tear the kaffir lime leaves into small pieces and now add them to the meat. And now your Thai curry Kai Panaeng can be served.

Yak-Thai wishes you bon appétit.

Chonticha Schopf