Start by heating 1 tablespoon of vegetable oil in a large saucepan or wok over medium heat. Once the oil is shimmering, add the Panang curry paste. Stir-fry this mixture for about 2 to 3 minutes. You’ll notice the paste becoming fragrant and slightly darker in color, which means it's releasing all those wonderful spices.
Next, pour in half of the coconut milk (approximately 7 ounces or 200ml) into the pan. Give it a good stir to combine with the curry paste. Cook this for 3 to 5 minutes, stirring occasionally. You should see the oil beginning to separate from the coconut milk, indicating that the flavors are melding beautifully.
Now it's time to add the sliced chicken thighs. Stir everything together to ensure the pieces are evenly coated with the rich sauce. Cook this for about 5 minutes, letting the chicken absorb all those delicious flavors.
Pour in the remaining coconut milk and add the kaffir lime leaves along with half of the sliced red chilies. Stir in the palm sugar and fish sauce, mixing everything thoroughly. At this point, your kitchen will be filled with an irresistible aroma!
Bring your curry to a gentle simmer. Allow it to cook uncovered for about 10 to 15 minutes, stirring occasionally. You’ll want to ensure the chicken is fully cooked and that the sauce has thickened slightly. If you prefer more sweetness, feel free to add a bit more palm sugar. For saltiness, a touch more fish sauce works wonders, and if you like it hot, add more sliced chilies.
Once the curry is cooked to perfection, remove it from the heat. Garnish your creation with the remaining red chilies and a handful of fresh basil leaves. Serve your Panang Chicken Curry hot over steamed jasmine rice for a satisfying meal.
