Panang Curry with Chicken
Description
This panang curry recipe is made with coconut milk, lime leaves, basil, chile peppers, and chicken breast for a simple and delicious Thai curry dish.
Ingredients
•
5 tablespoons Panang curry paste
•
1 tablespoon 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 makrut lime leaves, torn in half
•
2 fresh red chile peppers, sliced
•
1/4 cup fresh Thai basil leaves
Directions
1
Fry curry paste in oil in a large skillet or wok over medium heat until fragrant.
2
Stir in coconut milk and bring to a boil. Add chicken; cook and stir until chicken is nearly cooked through, 10 to 15 minutes.
3
Stir palm sugar, fish sauce, and lime leaves into mixture; simmer for 5 minutes. Taste and adjust saltiness by adding more fish sauce if necessary.
4
Garnish with sliced red chile peppers and Thai basil leaves.