panang curry with chicken

Prawn

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

Ingredients

5 tablespoons panang curry paste
1 tablespoon 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 makrut lime leaves, torn in half
2 fresh red chile peppers, sliced
¼ cup fresh thai basil leaves

Directions

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.
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.