Panang curry is one of our favorite Thai foods and a go-to for takeout in our house, but this is better than takeout. We won’t claim that it’s “authentic” or a perfect replication of any food that you would actually get in Thailand, but we will say it tastes better (and fresher) than any delivery we’ve tried. You can make it in far less time than it takes for delivery to show up at your door. Just keep the ingredients on hand so you can whip it up any time you’re in the mood.
Make Jasmine Rice in a pressure cooker (see how to here) or start it on the stove before you start prepping the curry. You can add more or less chicken to your liking, There is probably not a perfect substitution for lime leaves , but if that is all that’s standing between you and making this delicious recipe, we’d suggest simmering a small strip of lime zest in the curry. Use this curry paste.
- Heat a drizzle of canola oil into a saute pan or wide sauce pan. We used our Staub braiser, which was the perfect size and shape.
- Saute the sliced onion in the oil until it softens and starts to turn translucent, then add the entire jar of red curry paste, along with the coconut milk. Bring to a simmer and add the sugar, fish sauce, and lime leaves, and stir until everything is well combined. Reduce heat and simmer for 10 minutes.
- Taste for salt (you may not need it, depending on how salty your fish sauce is), season if necessary, then add the sliced chicken and simmer until the chicken is white and completely cooked through. Keep warm until ready to serve.