Panang curry with crispy skin chicken and coconut rice Ingredients: 4 chicken thighs, bone in Salt 3 tbsp olive oil 800ml coconut cream 114g Maesri Penang curry paste 1 tbsp palm sugar (optional, brown sugar for a substitute) 2 kaffir lime leaves (also optional) Coconut rice 1.5 cups jasmine rice 400ml coconut milk 1 cup water 2 tsp sugar Decent pinch of salt To serve: Crushed chopped peanuts Fresh parsley Fresh red chili, sliced Notes: - Using salt to draw out moisture from the skin is superrr important if you want crispy skin - I’m using a shallow pan for this curry so I can keep the skin out of the sauce to ensure it stays crispy - Allow the stainless steel pan to preheat on medium to low heat for a solid 5-7 minutes. Water should dance around the pan when ready. If it evaporates, it’s not ready - Keep the pan on medium heat otherwise the skin will burn and the chicken won’t cook all the way through - The skin of the chicken will naturally release from the pan ...