Easy Panang Curry with Chicken recipe
All Recipes World Cuisine Recipes Asian Thai
Ingredients
- 1 tablespoon vegetable oil ¼ cup Panang curry paste 4 cups coconut milk 10 ounces boneless chicken breast, cubed 2 tablespoons palm sugar 2 tablespoons fish sauce 6 kaffir lime leaves, torn 2 fresh red chile peppers, sliced 1 small bunch Thai basil leaves
Nutrition Info
- 597.2 caloriescarbohydrate: 17.8 gcholesterol: 36.6 mgfat: 53.2 gfiber: 3.1 gprotein: 19.4 gsaturatedFat: 43.7 gservingSize: -sodium: 896.4 mgsugar: 9.1 gtransFat: : -unsaturatedFat: : -
Directions Easy Panang Curry with Chicken
Directions
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Heat oil in a wok or large pot over medium-low heat. Add curry paste, cook and stir until fragrant, about 5 minutes. Pour in coconut milk, bring to a boil. Add chicken, cook until almost cooked through, about 5 minutes. Stir in palm sugar, fish sauce, and lime leaves. Simmer until sauce flavors combine, about 5 minutes.
Ladle chicken and sauce into a large bowl. Garnish with red chile peppers and basil.