panang curry with chicken

panang curry with chicken
  • 5 tablespoons Panang curry paste
  • 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 kaffir lime leaves, torn
  • 2 fresh red chile peppers, sliced
  • 1/4 cup fresh Thai basil leaves



  1. Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chile peppers and Thai basil leaves to serve.

03/01/2017
panang curry with chicken, Chicken recipe PT10M PT2H 6 435 calories
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