Name: Authentic Paneng Curry with Palm Sugar
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces; 2 tbsp paneng curry paste (store-bought or homemade, see note); 1 can (13.5 oz/400ml) coconut milk; 1 tbsp vegetable oil; 1 tbsp fish sauce; 2 tbsp palm sugar, finely chopped or grated; 6 kaffir lime leaves, torn and stems removed; 1 red bell pepper, thinly sliced; 1/2 cup Thai basil leaves; 1/4 cup roasted peanuts, roughly chopped (optional for garnish); Steamed jasmine rice, for serving

Authentic Paneng Curry with Palm Sugar

CitrusyCarrot5102

Paneng curry is the rich, aromatic cousin of Thai red curry, celebrated for its creamy coconut base, fragrant kaffir lime leaves, and a signature touch of palm sugar that balances heat and umami. This authentic version skips mushrooms, focusing on tender chicken thighs, bold curry paste, and a luscious sauce that clings to every bite. Palm sugar lends a gentle caramel sweetness, while Thai basil and lime leaves provide a fresh, citrusy lift. Serve with jasmine rice for a comforting, restaurant-worthy Thai experience at home—perfect for impressing guests or elevating a weeknight dinner.

Ingredients

Instructions

Heat the vegetable oil in a large skillet or wok over medium heat.
Add the paneng curry paste and sauté for 1-2 minutes until fragrant and slightly darkened.
Pour in half the coconut milk and stir to combine with the curry paste, simmering until the oil begins to separate (about 3-4 minutes).
Add the chicken pieces and cook, stirring, until just opaque on the outside.
Stir in the remaining coconut milk, fish sauce, and palm sugar. Mix until the sugar dissolves.
Add the torn kaffir lime leaves and red bell pepper slices. Simmer gently for 10-12 minutes, until the chicken is cooked through and the sauce thickens.
Taste and adjust seasoning with more fish sauce or palm sugar as needed.
Turn off the heat, stir in Thai basil leaves, and let them wilt in the residual heat.
Serve hot, garnished with roasted peanuts if desired, alongside steamed jasmine rice.