Ingredients
4
4 servings
- •1 tablespoon vegetable oil
- •0.25 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
- 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.
Nutritional Facts
Per 4 servings
- Calories: 597
- Carbohydrate: 18g
- Fat: 53g
- Fiber: 3g
- Protein: 19g
- Sugar: 9g
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