Foryoueats: Homemade Panang Chicken Curry | Marion's Kitchen

Ingredients

• 2 tbsp vegetable oil
• 500g chicken thigh fillets, thinly sliced
• ¾ cup coconut milk
• 1½ tbsp fish sauce
• 1½ tbsp finely shaved palm sugar
• 2 tbsp coconut cream
• finely sliced makrut lime leaves, to serve
• sliced fresh red chilli, to serve
• Panang curry paste:
• 10 dried long red chillies
• 3cm piece galangal, finely chopped
• 1 lemongrass stalk, pale part bruised, finely chopped
• 3 Asian red shallots, roughly chopped
• 2 coriander roots
• 4 garlic cloves, roughly chopped
• 3 makrut lime leaves, destemmed and sliced.
• zest of ½ makrut lime, finely chopped
• 2 tsp shrimp paste
• ½ tsp ground cumin
• 1 tsp ground coriander
• 1 tbsp roasted peanuts