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Panang Curry with Chicken | Daily Dine

Panang Curry with Chicken

This panang curry recipe is made with coconut milk, lime leaves, basil, chile peppers, and chicken breast for a simple and delicious Thai curry dish.

dinnerthai

0

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4

Nutritional Information

Calories:596 kcal

Carbohydrate:19 g

Cholesterol:46 mg

Fat:51 g

Dietary Fiber:3 g

Protein:22 g

Saturated Fat:44 g

Sodium:981 mg

Sugar:9 g

Unsaturated Fat:0 g

Ingredients

5 tablespoons Panang curry paste

1 tablespoon cooking oil

4 cups coconut milk

0.66666668653488 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

0.25 cup fresh Thai basil leaves

Instructions

Step 1
Fry curry paste in oil in a large skillet or wok over medium heat until fragrant.
Step 2
Stir in coconut milk and bring to a boil. Add chicken; cook and stir until chicken is nearly cooked through, 10 to 15 minutes.
Step 3
Stir palm sugar, fish sauce, and lime leaves into mixture; simmer for 5 minutes. Taste and adjust saltiness by adding more fish sauce if necessary.
Step 4
Garnish with sliced red chile peppers and Thai basil leaves.