Panang Curry with Chicken

Name: Panang Curry with Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 5 tablespoons Panang curry paste; cooking oil; 4 cups coconut milk; ⅔ 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; ¼ cup fresh Thai basil leaves

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 4

Cost: $7.42 /serving

Author : wiley

Ingredients

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Instructions

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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.