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Panang Curry Recipe Panang Curry Recipe
Ingredients
- Yield:
- 4 servings
- FOR THE PANANG CURRY PASTE
- ½teaspoon coriander seeds
- ½teaspoon cumin seeds
- ¼cup/1 ounce dry-roasted, unsalted peanuts
- 2 to 4tablespoons red curry paste, to taste (see Tip)
- FOR THE CURRY
- 1pound boneless, skinless chicken breasts or thighs
- 2teaspoons fish sauce, plus more as needed
- 1(13.5-ounce) can full-fat coconut milk (do not shake)
- 8makrut lime leaves, deveined, 6 torn and 2 thinly sliced, or 1 teaspoon grated lime zest, for serving
- 1½teaspoons palm, granulated or brown sugar, plus more as needed
- 1small, mild, thin-skinned pepper, such as a Fresno, Anaheim or banana pepper, or ½ small red bell pepper, thinly sliced
- Thai basil, thinly sliced, for serving (optional, if makrut lime leaves are not used)
- Rice, for serving
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