RatingYields4 Servings
Prep Time15 minsCook Time50 mins

Ingredients

For the paste
2 dried red chillies
1 lemon grass stalk (white only - chopped)
1.50 cm piece of galangal (chopped)
1 tbsp fresh turmeric (peeled & chopped) or 1 teaspoon powdered turmeric
3 garlic cloves (chopped)
2 shallots (peeled and chopped)
3 coriander roots and stems (chopped)
1 tsp shrimp paste
½ tsp ground cumin
Other ingredients
coconut oil
700 g skinless & boneless chicken thighs (trimmed of fat and cut into chunks)
1 400ml can coconut milk
½ tsp salt
2 tbsp fish sauce
1 tsp palm sugar (or white sugar)
Fresh coriander leaves (for garnish)

Directions

1

Soak the dried chillies in freshly boiled water for about 5 minutes to soften.

2

Using a stick blender or pestle & mortar, grind everything together until you have a smooth paste. If you're using a pestle & mortar grind the whole ingredients in the order they appear and then stir in the other ingredients. Set the paste aside.

3

In a wok, heat the coconut oil over a moderate heat until hot. Add the spice paste and fry for 5 minutes. Add the chicken and stir fry for 3-4 minutes.

4

Pour in the coconut milk, fill up the can 3/4 full with water and add that then add the fish sauce and sugar and bring to a simmer.

5

Reduce the heat to medium/low and simmer gently for 40 minutes. In the last 10 minutes, turn up the heat and let the sauce reduce until thick and just separated. This may take longer or shorter - just use your judgement!

Sprinkle over the coriander and serve alongside plenty of Jasmine rice.

Ingredients

For the paste
 2 dried red chillies
 1 lemon grass stalk (white only - chopped)
 1.50 cm piece of galangal (chopped)
 1 tbsp fresh turmeric (peeled & chopped) or 1 teaspoon powdered turmeric
 3 garlic cloves (chopped)
 2 shallots (peeled and chopped)
 3 coriander roots and stems (chopped)
 1 tsp shrimp paste
 ½ tsp ground cumin
Other ingredients
 coconut oil
 700 g skinless & boneless chicken thighs (trimmed of fat and cut into chunks)
 1 400ml can coconut milk
 ½ tsp salt
 2 tbsp fish sauce
 1 tsp palm sugar (or white sugar)
 Fresh coriander leaves (for garnish)

Directions

1

Soak the dried chillies in freshly boiled water for about 5 minutes to soften.

2

Using a stick blender or pestle & mortar, grind everything together until you have a smooth paste. If you're using a pestle & mortar grind the whole ingredients in the order they appear and then stir in the other ingredients. Set the paste aside.

3

In a wok, heat the coconut oil over a moderate heat until hot. Add the spice paste and fry for 5 minutes. Add the chicken and stir fry for 3-4 minutes.

4

Pour in the coconut milk, fill up the can 3/4 full with water and add that then add the fish sauce and sugar and bring to a simmer.

5

Reduce the heat to medium/low and simmer gently for 40 minutes. In the last 10 minutes, turn up the heat and let the sauce reduce until thick and just separated. This may take longer or shorter - just use your judgement!

Sprinkle over the coriander and serve alongside plenty of Jasmine rice.

Panang Chicken Curry