Thai Roti with Phanaeng Curry

How to Make Thai Roti with Phanaeng Curry

1. 1

   Step 1: Make and rest the roti dough

   In a bowl combine the flour and condensed milk, then pour in hot water and 1 tablespoon vegetable oil. Mix until a shaggy dough forms, then knead 5–7 minutes until smooth and elastic. Oil the dough lightly, cover, and let rest at room temperature for 30 minutes to relax the gluten.

   For this step

   • 2 cupsAll-purpose flour
   • 3/4 cupHot water (about 120–140°F / 50–60°C)
   • 1/4 cupSweetened condensed milk
   • 4 tablespoonsVegetable oil (dough + frying)
   
2. 2

   Step 2: Divide, shape and roll the rotis

   Divide the rested dough into 4 equal pieces and roll each into a tight ball; brush with a little oil and flatten. On a lightly oiled surface, roll each ball out very thin into a roughly 8–9 inch (20–23 cm) circle, then fold into a square or coil for flakiness and let rest 5 minutes.
   
3. 3

   Step 3: Start the Phanaeng base

   Heat 1 tablespoon oil in a wide skillet over medium heat and fry the Phanaeng curry paste briefly until fragrant (about 1 minute). Add the coconut milk, stirring to dissolve the paste and create a smooth, glossy sauce, then bring to a gentle simmer. Stir in the sliced chicken thighs so they’re mostly submerged in the sauce.

   For this step

   • 3 tablespoonsPhanaeng curry paste
   • 1 can (400 ml)Coconut milk (full-fat)
   • 1 lbBoneless skinless chicken thighs, sliced 1/2-inch
   
4. 4

   Step 4: Simmer and season the curry

   Simmer gently for 10–12 minutes until the chicken is cooked through and the sauce has thickened slightly. Stir in fish sauce, palm sugar and torn kaffir lime leaves, taste and adjust for balance of salty-sweet-spicy, removing lime leaves before serving if preferred.

   For this step

   • 1 tablespoonFish sauce
   • 1 tablespoonPalm sugar (or light brown sugar)
   • 4 leafKaffir lime leaves
   
5. 5

   Step 5: Pan-fry the rotis and serve

   Heat a skillet over medium heat with the remaining tablespoon of oil and fry each rolled roti 1–2 minutes per side until golden and flaky, pressing gently. Serve the hot roti alongside bowls of Phanaeng curry for scooping; tear roti into pieces and dip into the sauce.
   

1. In a bowl combine the flour and condensed milk, then pour in hot water and 1 tablespoon vegetable oil. Mix until a shaggy dough forms, then knead 5–7 minutes until smooth and elastic. Oil the dough lightly, cover, and let rest at room temperature for 30 minutes to relax the gluten.
2. Divide the rested dough into 4 equal pieces and roll each into a tight ball; brush with a little oil and flatten. On a lightly oiled surface, roll each ball out very thin into a roughly 8–9 inch (20–23 cm) circle, then fold into a square or coil for flakiness and let rest 5 minutes.
3. Heat 1 tablespoon oil in a wide skillet over medium heat and fry the Phanaeng curry paste briefly until fragrant (about 1 minute). Add the coconut milk, stirring to dissolve the paste and create a smooth, glossy sauce, then bring to a gentle simmer. Stir in the sliced chicken thighs so they’re mostly submerged in the sauce.
4. Simmer gently for 10–12 minutes until the chicken is cooked through and the sauce has thickened slightly. Stir in fish sauce, palm sugar and torn kaffir lime leaves, taste and adjust for balance of salty-sweet-spicy, removing lime leaves before serving if preferred.
5. Heat a skillet over medium heat with the remaining tablespoon of oil and fry each rolled roti 1–2 minutes per side until golden and flaky, pressing gently. Serve the hot roti alongside bowls of Phanaeng curry for scooping; tear roti into pieces and dip into the sauce.