This curry has Indian and Malay influence and is made by mixing Indian curry powder (Garam Masala) with galangal, lemongrass and kaffir lime. Panang curry is perfect for meat lovers, as there are no vegetables in it. Chicken is the most popular meat used in Thailand, but the southern part of Thailand uses beef instead. Try both versions. I also like using pork instead of chicken or beef in this dish.
- Pour the coconut cream into a pot on high heat. Add the panang curry paste and cook until oil appears on the surface and the paste becomes fragrant. Stir frequently to en- sure it doesn’t burn on the bottom.
- Add the coconut milk and water. Stir and let it cook until it begins to boil.
- Add the chicken and Indian curry powder and let it cook for 3-4 minutes until the chicken is tender.
- Turn off the heat. Add the shredded Kaffir lime leaves and then the soy sauce, starting with 1 teaspoon and adding a little bit more if needed.