Easy Panang Curry with Chicken

Panang curry with chicken represents the diversity of Thailand's South. Panang refers to the island of Penang in Northern Malaysia bordering Southern Thailand. Use 4 tablespoons Panang curry paste from my recipe (posted on this site) or 5 tablespoons pre-made curry paste if time does not permit making your own paste. Serve with steamed jasmine rice.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 597 Calories

Ingredients

• 1 tablespoon vegetable oil
• 4 cups coconut milk
• 2 tablespoons fish sauce
• 2 tablespoons palm sugar
• ¼ cup Panang curry paste
• 10 ounces boneless chicken breast, cubed
• 6 makrut lime leaves, torn in half
• 2 fresh red chile peppers, sliced
• 1 small bunch Thai basil leaves

Recipe Instructions

Step 1

Heat oil in a wok or large pot over medium-low heat. Add curry paste; cook and stir until fragrant, about 5 minutes. Pour in coconut milk; bring to a boil. Add chicken; cook until almost cooked through, about 5 minutes. Stir in palm sugar, fish sauce, and lime leaves. Simmer until sauce flavors combine, about 5 minutes.

Step 2

Ladle chicken and sauce into a large bowl. Garnish with red chile peppers and basil.