panang curry with chicken

Ingredients

• Servings: 4
• 5 tablespoons panang curry paste
• cooking oil
• 4 cups coconut milk
• 2/3 pound skinless, boneless chicken breast, cubed
• 2 tablespoons palm sugar
• 2 tablespoons fish sauce, or to taste
• 6 kaffir lime leaves, torn
• 2 fresh red chile peppers, sliced
• 1/4 cup fresh thai basil leaves

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• 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.