One pan, one pot's worth of dishes. Splitting the coconut milk fries the paste in its own fat, then finishes the sauce with the thinner milk underneath.
| 1 · BLOOM | 2 · SEAR | 3 · SAUTÉ | 4 · SIMMER | 5 · FINISH | |
|---|---|---|---|---|---|
| 1/3 cup ≈ 79 mL coconut cream, skimmed from top of can | Skim from can, add to dry skillet, let separate 30 sec. | ||||
| 3 tbsp ≈ 44 mL panang curry paste | Stir in, fry 2-3 min until it splits and smells toasted. | ||||
| 3 cloves garlic, minced | Stir in during the last 30 sec of blooming the paste. | ||||
| 1.5 lb ≈ 680 g chicken thighs, boneless/skinless, 1-in pieces | Toss to coat, sear 3-4 min1 | ||||
| 1 medium onion, sliced | Add with peppers, cook down 3-4 min until softened. | ||||
| 1-2 bell peppers, sliced | Add with onion, cook down 3-4 min until softened. | ||||
| ~1 cup ≈ 237 mL coconut milk, rest of can | Pour in, stir to loosen the fond, bring to a gentle simmer. | ||||
| 1-2 tbsp ≈ 15–30 mL fish sauce | Stir in with the brown sugar. | ||||
| 1 tbsp ≈ 15 mL brown sugar | Stir in with the fish sauce. | ||||
| 3-4 leaves kaffir lime leaves, optional | Drop in, simmer uncovered 10-12 min until chicken is done. | ||||
| 1 tbsp ≈ 15 mL lime juice | Off heat, stir in; taste and adjust salt. | ||||
| small handful Thai basil, torn | Scatter over just before serving. | ||||
| to taste red pepper flakes, table-side | Serve table-side for heat. | ||||