Panang Curry with Chicken

Name: Panang Curry with Chicken
Prep time: 15 min
Cook time: 20 min
Yield: 4
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

⏱️ Ready in 35 min 🥄 Prep 15 min 🔥 Cook 20 min 👥 4 servings 👁️ 13 views

Panang curry with chicken represents the diversity of Thailand's southern region. Panang refers to the island of Penang in Northern Malaysia bordering southern Thailand. Use 4 tablespoons curry paste from a fresh curry paste recipe or 5 tablespoons pre-made curry paste if time does not permit making your own paste

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🔗 Recipe adapted from AllRecipes

#Curry #Under 1 Hour #Dinner

📊 At a Glance

Prep 15 min

Cook 20 min

Serves 4

Difficulty Medium

🛒 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

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 596

% Daily Value*

Total Fat 51.2g 66%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 981mg 43%

Total Carbohydrate 18.5g 7%

Dietary Fiber 3.1g 11%

Total Sugars 9.4g

Protein 22.3g 45%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 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.