Panang Curry Chicken (Panang Gai)

Ingredients

Quick-Marinated Chicken

• 1 lb (450g) boneless, skinless chicken breasts, cut in 1/2-inch (1.2cm) thick strips
• 2 tablespoons (30ml) water
• 2 teaspoons (10ml) fish sauce
• 1/2 teaspoon (2ml) granulated sugar

Quick Panang Curry Paste

• 2 teaspoons (10ml) coriander seeds, toasted
• 1 teaspoon (5ml) cumin seeds, toasted
• 3 tablespoons (28g) unsalted roasted peanuts
• 3 to 4 tablespoons (45 to 60ml) red curry paste
• 1 teaspoon (5ml) fermented shrimp paste (optional)

Curry

• 1 1/2 cups (375ml) coconut milk, divided
• 10 makrut lime leaves (7 roughly torn, 3 finely julienned)
• 2 tablespoons (24g) finely chopped palm sugar, packed
• 1 to 2 teaspoons (5 to 10ml) fish sauce, to taste
• 1/2 medium (80g) red bell pepper, julienned
• Jasmine rice, for serving

Method

1. Marinate the chicken: Combine all the ingredients in a bowl and mix well. Let sit at room temperature for 15 minutes.
2. Make the curry paste: Grind the coriander and cumin seeds until very fine. Add the roasted peanuts and grind until they turn into peanut butter. Mix in the red curry paste and shrimp paste until combined.
3. Bring 3/4 cup (185ml) coconut milk to a boil in a wok or large skillet over medium-high heat. Stir in the curry paste, then turn the heat down to medium and stir constantly until the mixture is very thick (5 to 7 minutes).
4. Add the torn makrut lime leaves, palm sugar, and 1 teaspoon (5ml) fish sauce and cook for about 1 minute until the sugar is dissolved.
5. Add the chicken strips and toss with the curry paste. Once the chicken is halfway cooked, add the remaining coconut milk and stir for another minute or just until the chicken is fully cooked.
6. Stir in most of the bell peppers and turn off the heat. Taste and adjust the seasoning with the remaining fish sauce and sugar as needed.
7. Garnish with the julienned makrut lime leaves, the remaining bell peppers, and a splash of coconut milk. Serve with jasmine rice.