Panang Curry Ingredients * 1.3 lbs chicken thigh(sliced) * 4 oz panang curry paste * 14oz coconut milk * 4-5 kaffir lime leaves * 1 tbsp palm sugar * 1 tbsp fish sauce * Red chilies Instructions 1. Heat half of 14oz can coconut milk in a deep pan on medium heat for 2-3 minutes. 2. Once slightly thickened, add curry paste and stir. Once incorporated, simmer on medium low for 5-6 minutes until the coconut milk makes a bright red oil with the curry paste. 3. Add sliced chicken thigh and stir so the

Mum’s cooking Thai panang chicken 😆😜😍 I think I'll be out of a job soon?!🤣 GET THE RECIPE: http://www.marionskitchen.com/thai-panang-chicken-curry | Marion Grasby