Panang Curry with Chicken

This panang curry recipe is made with coconut milk, lime leaves, basil, chile peppers, and chicken breast for a simple and delicious Thai curry dish.

• 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
• 0.66666668653488 pound skinless, boneless chicken breast, cubed
• 0.25 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.

Step 2

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 3

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.

Step 4

Garnish with sliced red chile peppers and Thai basil leaves.