1. Heat oil in a wok or pot over medium heat. Add the curry paste and fry until fragrant and the red oil starts to separate.
2. Add the chicken and stir until coated with the curry paste. Cook until the outside is no longer pink. Pour in water and let it simmer until the red oil rises to the top.
3. Add coconut milk and stir well. Simmer gently but don’t let it come to a full boil.
4. Stir in fish sauce and palm sugar. Continue simmering to let the flavors develop and the sauce thicken slightly.
5. Add pea eggplants (if using) and simmer until just tender but still firm, and the chicken is done.
6. Turn off the heat and stir in kaffir lime leaves and chili. Serve hot with jasmine rice.
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Recipe: [https://praewcooks.com/thai-panang-curry/](https://praewcooks.com/thai-panang-curry/)
Ingredients
* 2 tbsp **oil**
* 1 tbsp **panang curry paste**
* 10 oz **chicken** boneless thighs are recommended, thinly sliced
* ½ cup **water**
* 1¼ cup **coconut milk**
* 1½ tbsp **palm sugar**
* 1½ tbsp **fish sauce**
* 1 handful **pea eggplants** optional
* 2 **kaffir lime leaves** thinly sliced
* 1 **red spur chili** optional, thinly sliced with seeds removed
Instructions
1. Heat oil in a wok or pot over medium heat. Add the curry paste and fry until fragrant and the red oil starts to separate.
2. Add the chicken and stir until coated with the curry paste. Cook until the outside is no longer pink. Pour in water and let it simmer until the red oil rises to the top.
3. Add coconut milk and stir well. Simmer gently but don’t let it come to a full boil.
4. Stir in fish sauce and palm sugar. Continue simmering to let the flavors develop and the sauce thicken slightly.
5. Add pea eggplants (if using) and simmer until just tender but still firm, and the chicken is done.
6. Turn off the heat and stir in kaffir lime leaves and chili. Serve hot with jasmine rice.
This is droll-worthy