Directions

To Cook

1. Pre-heat sauce pan over a high heat and place chicken thigh fillets on the pan. Sear until both sides are golden brown and then remove from the heat.
2. Split coconut cream into two parts. In the same pan, pour coconut cream over and turn the heat down to medium. Add the Panang paste and mix with the coconut cream until well combined. Let it simmer until slightly reduced and mildly thicken.
3. To season, add palm sugar, followed by fish sauce. It should taste salty and mildly sweet.
4. Then add the chicken fillet into the pan. Keep it simmering for another 10 mins, then flip it over to the other side.

To Serve

1. Garnish with thinly sliced chilli and kaffir lime leaves. Serve with hot steamed rice. Enjoy!