Panang Curry With Chicken

316.00 calories 20.90g protein 5.30g carbs 2.40g sugars 22.80g fat 10.70g 0.60g fibre 122.00mg sodium.

Recipe Summary Panang Curry With Chicken

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

Ingredients | Thai Chicken Stir Fry Recipes

5 tablespoons Panang curry paste

cooking oil

4 cups coconut milk

⅔ 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

¼ cup fresh Thai basil leaves

Directions

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.

Info | Thai Chicken Stir Fry Recipes

prep: 15 mins cook: 20 mins total: 35 mins Servings: 4 Yield: 4 servings

TAG : Panang Curry With Chicken

World Cuisine Recipes, Asian, Thai,