Panang Curry with Chicken

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. 1

   Fry curry paste in oil in a large skillet or wok over medium heat until fragrant.

2. 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. 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. 4

   Garnish with sliced red chile peppers and Thai basil leaves.