Panang Curry with Chicken Recipe
Ingredients:
5 tablespoons Panang curry paste 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 kaffir lime leaves, torn 2 fresh red chile peppers, sliced 1/4 cup fresh Thai basil leaves
Instructions:
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.
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