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Chicken Panang Curry
Recipe by:
Wiley
This is a rich chicken curry for only 30 minutes of cooking time. I serve it with fresh steamed Jasmine rice and garnish with fresh chilli and Thai basil leaves.
Ready in 45 minutes
Saved as a favourite by 1 cook(s)
Ingredients
Serves: 4
- oil for frying
- 4 tablespoons Panang curry paste
- 4 cups (1 litre) coconut milk
- 300g chicken breast, cubed
- 2 tablespoons palm sugar
- 2 tablespoons fish sauce
- 6 kaffir lime leaves, torn
- 2 big red chillies, sliced
- 1 handful Thai basil leaves
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Preparation method
Prep: 15 minutes | Cook: 30 minutes1.
In a wok, fry the curry paste in oil until it is fragrant. Add the coconut milk and bring to a boil.
2.
Add the chicken and cook until almost done. Add the palm sugar, fish sauce and lime leaves. Simmer for 5 minutes.
3.
Taste and adjust the saltiness by adding more fish sauce if necessary.
4.
To serve, place the curry in a large bowl. Garnish with the red chillies and basil. Pair with steamed jasmine rice.
Provided by: Allrecipes
Last updated:
07 Jan 2012
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