Panang Curry with Chicken

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

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 596 Calories

Ingredients

• 4 cups coconut milk
• 1 tablespoon cooking oil
• 2 tablespoons fish sauce, or to taste
• 2 tablespoons palm sugar
• 6 makrut lime leaves, torn in half
• 2 fresh red chile peppers, sliced
• 5 tablespoons Panang curry paste
• ⅔ pound skinless, boneless chicken breast, cubed
• ¼ cup fresh Thai basil leaves

Recipe Instructions

Step 1

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.

Step 2

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.