• 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
  • 6kaffir lime leaves, torn
  • 2fresh red chile peppers, sliced
  • ¼ cup fresh Thai basil leaves
  • Directions

  • Step 1

    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.


  • Source: Read Full Article