Name: Panang Curry with Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Panang curry paste - 5 tablespoons; Cooking oil - 1 tablespoon; Coconut milk - 4 cups; Skinless, boneless chicken breast, cubed - ⅔ pound; Palm sugar - 2 tablespoons; Fish sauce, or to taste - 2 tablespoons; Makrut lime leaves, torn in half - 6; Fresh red chile peppers, sliced - 2; Fresh Thai basil leaves - ¼ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Panang Curry with Chicken

1. Panang curry paste - 5 tablespoons

2. Cooking oil - 1 tablespoon

3. Coconut milk - 4 cups

4. Skinless, boneless chicken breast, cubed - ⅔ pound

5. Palm sugar - 2 tablespoons

6. Fish sauce, or to taste - 2 tablespoons

7. Makrut lime leaves, torn in half - 6

8. Fresh red chile peppers, sliced - 2

9. Fresh Thai basil leaves - ¼ cup

How to cook deliciously - Panang Curry with Chicken

1. Stage

Fry curry paste in oil in a large skillet or wok over medium heat until fragrant. Dotdash Meredith Food Studios

2. Stage

Stir in coconut milk and bring to a boil. Add chicken; cook and stir until chicken is nearly cooked through, 10 to 15 minutes. Dotdash Meredith Food Studios

3. Stage

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. Dotdash Meredith Food Studios

4. Stage

Garnish with sliced red chile peppers and Thai basil leaves. DOTDASH MEREDITH FOOD STUDIOS