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

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