Panang Curry with Chicken recipe
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Ingredients
- 5 tablespoons Panang curry paste cooking oil 4 cups coconut milk ⅔ 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 ¼ cup fresh Thai basil leaves
Nutrition Info
- 596 caloriescarbohydrate: 18.5 gcholesterol: 46 mgfat: 51.2 gfiber: 3.1 gprotein: 22.3 gsaturatedFat: 43.5 gservingSize: -sodium: 980.5 mgsugar: 9.4 gtransFat: : -unsaturatedFat: : -
Directions Panang Curry with Chicken
Directions
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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.