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Panang Curry with Chicken
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Coconut milk, lime leaves, basil, chile peppers, and chicken breast combine for a flavorful Thai panang curry.
Ingredients:
  • 5 tablespoons Panang curry paste
  • 1 tablespoon cooking oil
  • 4 cups coconut milk
  • 0.66666668653488 pound skinless, boneless chicken breast, cubed
  • 2 tablespoons palm sugar
  • 2 tablespoons fish sauce, or to taste
  • 6 makrut lime leaves, torn in half
  • 2 fresh red chile peppers, sliced
  • 0.25 cup fresh Thai basil leaves
Instructions:
  • Heat oil in a large skillet or wok over medium heat, then stir-fry the curry paste until fragrant.
  • Bring coconut milk to a boil and then add the chicken. Cook and stir until the chicken is almost cooked through, about 10-15 minutes.
  • Combine palm sugar, fish sauce, and fragrant lime leaves in the mixture; simmer for 5 minutes. Taste and enhance flavors by adjusting saltiness with more fish sauce, if needed.
  • Top with vibrant sliced red chile peppers and fragrant Thai basil leaves for a pop of color and a burst of fresh flavor.

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