Description
Panang curry with chicken represents the diversity of Thailand’s southern region. Panang refers to the island of Penang in Northern Malaysia bordering southern Thailand. Use 4 tablespoons curry paste from a fresh curry paste recipe or 5 tablespoons pre-made curry paste if time does not permit making your own paste
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
Instructions
- Fry curry paste in oil in a large skillet or wok over medium heat until fragrant. Stir in coconut milk and bring to a boil. Add chicken; cook and stir until chicken is nearly cooked through
- 10 to 15 minutes.
- 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. Garnish with sliced red chile peppers and Thai basil leaves.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4