Ingredients
4
4 servings
- •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
- Fry curry paste in oil in a large skillet or wok over medium heat until fragrant.
- Stir in coconut milk and bring to a boil. Add chicken; cook and stir until chicken is nearly cooked through, 10 to 15 minutes.
- 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.
- Garnish with sliced red chile peppers and Thai basil leaves.
Nutritional Facts
Per 4 servings
- Calories: 596
- Carbohydrate: 19g
- Fat: 51g
- Fiber: 3g
- Protein: 22g
- Sugar: 9g
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