Panang Curry With Chicken
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 5 tablespoons panang curry paste
- cooking oil
- 4 cups coconut milk
- 2⁄3 lb chicken breast, skinless, boneless, cubed
- 2 tablespoons palm sugar
- 2 tablespoons fish sauce, to taste
- 6 kaffir lime leaves, torn
- 2 fresh red chili peppers, sliced
- 1⁄4 cup fresh Thai basil
directions
- Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chile peppers and Thai basil leaves to serve.
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RECIPE SUBMITTED BY
Lavender Lynn
United States