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Chicken Panang Curry

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
4 servings
Dinner Thai
Chicken Panang Curry
Ingredients
  • 5 tablespoons Panang curry paste
  • 1 tablespoon cooking oil
  • 4 cups coconut milk
  • 2/3 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
  • 1/4 cup fresh Thai basil leaves
Instructions
1
Heat oil in a large skillet or wok over medium heat until the curry paste is aromatic and fragrant.
2
Combine coconut milk into the mixture, then increase the heat to bring it to a rolling boil.
3
Add chicken and cook until it is almost fully cooked, taking around 10 to 15 minutes.
4
Introduce palm sugar, fish sauce, and lime leaves into the dish; let it simmer for 5 minutes.
5
Check the seasoning by tasting and adjust the saltiness as needed, adding more fish sauce if required.
6
Finish the dish with a garnish of sliced red chile peppers and Thai basil leaves.