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.
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