Panaeng Chicken Curry
Maesri panaeng curry with chicken, coconut cream, kaffir lime, and chili — served with rice and naan.
- Prep
- 20 minutes
- Cook
- 20 minutes
- Serves
- 4
Ingredients
- 320 grams (about ¾ lb) boneless chicken breast, cut into ¼ inch thick pieces (any meat will work)
- 1 head of broccoli, cut into florets
- 4 tablespoons Maesri Panaeng curry paste
- 1.5 cans coconut cream
- 4 tablespoons red spur Thai chili, thinly sliced (jalapeños are a decent backup)
- 8 kaffir lime leaves, thinly sliced
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar (or substitute sugar)
- 4 tablespoons coconut oil
Coconut cream topping (optional)
- 4 cups coconut cream
- 8 teaspoons (2 tablespoons + 2 teaspoons) cornstarch
For serving
- 1 cup cooked jasmine rice
- 3 garlic naan from Trader Joe’s
Method
- Cut the chicken into ¼ inch thick slices.
- Heat the cooking oil in a large deep skillet or wok over medium heat. Add the Panaeng curry paste and cook until fragrant.
- Stir in half of the coconut cream and continue cooking until the oil begins to separate on the surface.
- Add the chicken and cook until it just turns white (about 20% cooked).
- Pour in the rest of the coconut cream. Stir in the fish sauce and palm sugar.
- Simmer until the chicken is fully cooked and the curry has thickened.
- Stir in the sliced kaffir lime leaves and red chili, then remove from the heat.
- If making the coconut cream topping, whisk together the coconut cream and cornstarch. Heat over medium heat, stirring continuously until slightly thickened.
- Create a mound of jasmine rice in the center of a pasta bowl and add the curry alongside warm naan. Garnish with the thickened coconut cream, additional kaffir lime leaves, sliced red chili, and fresh basil if desired.