Easy Panang Curry with Chicken
Description
In this easy recipe, chicken is simmered in a fragrant coconut milk sauce flavored with Panang curry paste, lime leaves, and fish sauce.
Ingredients
•
1 tablespoon vegetable oil
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1/4 cup Panang curry paste
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4 cups coconut milk
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10 ounces boneless chicken breast, cubed
•
2 tablespoons palm sugar
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2 tablespoons fish sauce
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6 makrut lime leaves, torn in half
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2 fresh red chile peppers, sliced
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1 small bunch Thai basil leaves
Directions
1
Heat oil in a wok or large pot over medium-low heat. Add curry paste; cook and stir until fragrant, about 5 minutes. Pour in coconut milk; bring to a boil. Add chicken; cook until almost cooked through, about 5 minutes. Stir in palm sugar, fish sauce, and lime leaves. Simmer until sauce flavors combine, about 5 minutes.
2
Ladle chicken and sauce into a large bowl. Garnish with red chile peppers and basil.