Diva Tasting: Panang Curry with Chicken…

Panang Curry with Chicken


5 Tablespoons Panang Curry Paste

Cooking Oil

4 Cups Coconut Milk

1 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


Step 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. Serve with Jasmine Rice and beverage.

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