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Recipe details are AI-generated from the video and may contain errors — for reference only.
Place 12 dried long red chilies into a heatproof bowl and cover with hot water. Soak for 10 minutes until softened and pliable, then drain and reserve 3 tbsp of the chili soaking liquid for blending.
Watch out
Do not throw away the chili soaking water, as a few spoonfuls are needed to thin the curry paste during blending.
Finely chop the 12 soaked dried red chilies into small pieces and transfer them into the food processor bowl.
Watch out
Chop the chilies small before blending so the blades can process them into a fine paste without leaving big chunks.
Peel 15g fresh galangal, dice it very finely, and add it to the food processor bowl.
Watch out
Galangal is dense and fibrous
chop finely so it breaks down smoothly during blending
Roughly chop 5 garlic cloves and 5 Asian red shallots, then place them into the food processor bowl.
Bruise 1 lemongrass stalk with the knife handle, trim off the hard base, peel away tough outer leaves, then finely slice the tender inner core and add to the food processor bowl.
Watch out
Be sure to remove all fibrous outer layers of lemongrass, as they stay woody and will ruin paste texture.
Trim 4 coriander roots and add them to the food processor. Take 4 kaffir lime leaves, tear out the center ribs, roll the leaves up tightly, slice them into fine ribbons, and add to the processor.
Watch out
Remove tough center stems from kaffir lime leaves before slicing so they blend completely.
Shave thin strips off the green skin of a kaffir lime fruit to get 1 tsp of kaffir lime zest, chop it finely, and place it into the food processor.
Watch out
Avoid cutting into the white inner pith under the lime skin, as white pith will introduce bitter flavors to the curry paste.
Add 1 tsp Thai shrimp paste, 1 tsp ground coriander, 1 tsp ground cumin, and 2 tbsp roasted peanuts to the food processor.
Blend the ingredients in the food processor. Add the reserved chili soaking water 1 tablespoon at a time (up to 3 tbsp) while blending until the chopped mixture catches on the blades and forms a smooth, thick red curry paste.
Watch out
Do not add oil to thin paste while blending, as oil causes emulsification and creates an unwanted heavy texture
use chili water instead
Heat 2 tbsp vegetable oil in a wok over medium heat. Add 4 tbsp of the freshly made Panang curry paste (half of the full batch) and stir-fry continuously for about 1 minute until the paste sizzles, releases aromatics, and oil separates around the edges.
local_fire_departmentmedium heat, 1 minuteWatch out
Stir the curry paste constantly while stir-frying in oil so it does not scorch or stick to the pan.
Wash hands and cutting board thoroughly with warm soapy water after handling raw chicken thigh meat to prevent cross-contamination in the kitchen.
Add 500g cut chicken thigh fillet to the wok with fried curry paste. Stir-fry for about 2 minutes until all chicken pieces are coated in red curry paste and lightly seared on the outside.
local_fire_departmentmedium heat, 2 minutesWatch out
Toss chicken pieces continually so the high heat does not burn curry paste stuck to the pan.
Pour 250ml coconut milk into the wok and stir well into the curry. Cover with lid, turn heat down to low, and simmer gently for 30 minutes without opening the lid, until chicken becomes very tender and vibrant red oil separates and floats on top.
local_fire_departmentlow heat, 30 minutesWatch out
Keep heat on low while simmering covered
high heat will scorch coconut milk or boil liquid away prematurely
Uncover wok. Thinly shave 1.5 tbsp palm sugar with a chef knife. Add shaved palm sugar and 1.5 tbsp fish sauce to the simmering curry, stir gently to dissolve sugar completely, and taste gravy. Add a little extra palm sugar if needed until taste balances sweet, salty, and rich.
local_fire_departmentlow heat, 2 minutesWatch out
Shave palm sugar thinly before adding so solid sugar discs melt rapidly without scorching in warm curry liquid.
Turn off heat. Ladle the cooked chicken and thick Panang curry sauce into a shallow serving bowl.
Drizzle 2 tbsp coconut cream over the chicken curry, then sprinkle 2 finely shredded kaffir lime leaves and 1 sliced red chili over the top before serving.
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