Panang curry with chicken represents the diversity of Thailand's southern region. Panang refers to the island of Penang in Northern Malaysia bordering southern Thailand. Use 4 tablespoons curry paste from a fresh curry paste recipe or 5 tablespoons pre-made curry paste if time does not permit making your own paste
Ingredients
- 5 tablespoons Panang curry paste
- 1 tablespoon cooking oil
- 4 cups coconut milk
- 0.67 pounds skinless , boneless chicken breast, cubed
- 2 tablespoons palm sugar
- 2 tablespoons fish sauce , or to taste
- 6 makruts lime leaves , torn in half
- 2 freshs red chile peppers , sliced
- 0.25 cups fresh Thai basil leaves
Instructions
-
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.
Nutrition Facts
Per serving
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