Panang Curry with Chicken |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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 |
2/3 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 |
1/4 cup fresh thai basil leaves |
Directions:
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.
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