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Creamy Chicken Panang Curry

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
4 servings
Dinner Thai
Creamy Chicken Panang Curry
Ingredients
  • 1 tablespoon vegetable oil
  • 1/4 cup Panang curry paste
  • 4 cups coconut milk
  • 10 ounces boneless chicken breast, cubed
  • 2 tablespoons palm sugar
  • 2 tablespoons fish sauce
  • 6 makrut lime leaves, torn in half
  • 2 fresh red chile peppers, sliced
  • 1 small bunch Thai basil leaves
Instructions
1
Heat the oil in a large cooking vessel over a relatively low heat setting, allowing it to warm up. Introduce the curry paste into the pot and stir constantly until its aroma becomes apparent, taking around 5 minutes to achieve this. Next, add the coconut milk and bring the mixture to a rolling boil. Introduce the chicken into the pot and cook until it is nearly done, taking approximately 5 minutes to achieve this. Finally, add the palm sugar, fish sauce, and lime leaves to the pot and let it simmer until all the flavors have melded together, which should take around 5 minutes.
2
Transfer the chicken and sauce to a large serving container. Decorate with red chile peppers and basil