Print: Panang Curry with Chicken

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

Prep

19 min

Cook

39 min

Servings

Difficulty

Medium

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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/panang-curry-with-chicken