Easy Panang Curry with Chicken
Ingredients
- 1 tablespoon vegetable oil
- ¼ cup Panang curry paste
- 4 cups coconut milk
- 10 ounces boneless chicken breast, cubed
- 2 tablespoons palm sugar
- 2 tablespoons fish sauce
- 6 makrut lime leaves, torn in half
- 2 fresh red chile peppers, sliced
- 1 small bunch Thai basil leaves
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Instructions
- 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.
- Ladle chicken and sauce into a large bowl. Garnish with red chile peppers and basil.
Source
Original recipe: View Original