Panang Curry with Chicken
Ingredients
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
Directions
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.