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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Halve the tofu puffs. Slice the red chilli in half, deseed if you want less heat, then slice thinly.
Peel and slice the shallot. Wash and cut the choi sum diagonally.
Cut the chicken thighs into thin strips.
Heat a pan over medium-high heat and pour in 1 can of coconut milk. Bring to a boil and let it bubble for about 5 minutes until the coconut oil separates.
Add the Panang curry paste and stir well. Cook for another 5-10 minutes until the curry thickens and a red oily layer forms on the surface.
Add the chicken and stir to coat in the curry.
Add the sliced shallots, torn kaffir lime leaves, the second can of coconut milk, and the tofu puffs. Let everything simmer together on medium heat for 10 minutes.
Season with fish sauce and sugar, then add the choi sum. Cook for another 2-3 minutes until the greens are just cooked.
Garnish with sliced red chilli and serve hot with steamed rice.
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Great for meal prep.
Deseed the chilli if you want less heat.
Can I use a different type of curry paste?
Yes, you can substitute Panang curry paste with red curry paste for a different flavor.
How can I make this dish vegetarian?
Replace chicken with more tofu puffs or add vegetables like bell peppers and mushrooms.
What can I use instead of rock sugar?
You can use palm sugar or brown sugar as a substitute for rock sugar.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze this curry?
Yes, you can freeze the curry for up to 2 months. Thaw and reheat before serving.
