泰式芝喼雞

Start by simmering the coconut milk along with the red curry paste. Continue to cook until you observe the oil beginning to separate slightly from the mixture.

Add the chicken and stir-fry it. Pour in the water, cover the pan, and let it cook for a bit to allow the flavors to absorb well. At this point, stir in the Thai chili paste (nam prik pao).

Season the dish with fish sauce and palm sugar according to your preference. Let it continue to simmer for a few more minutes.

Garnish your Panang Chicken with the sliced kaffir lime leaves and red chili peppers. Serve it hot, ideally with steamed rice or rice noodles.