Panang Curry with chicken

Ingredients

• Curry paste

  4 tbsp or 60g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  1 cup or 240g

• Basil

  Spices, dried

  5 tbsp, leaves or 11g

• Lemon juice

  Raw

  1 tbsp or 15g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Salt

  Table

  1 tsp or 6g

• Chicken breast

  Broilers or fryers, meat only, raw

  28 oz or 794g

• Green beans

  Snap beans, raw

  4 cup, pieces or 400g

Directions

1. Slice and cook chicken until fully cooked. remove from pan and let rest
2. In the same pan add the panang curry paste. Mix well.
3. Add the coconut milk. The paste should be completely mixed with the coconut milk. Cook for 2 minutes while stirring continuously.
4. Add the chicken, vegetables, basil leaves, lemon juice and sugar. Bring to a complete boil and cook for 3-4 minutes until the vegetables are tender.
5. Taste and add salt if needed.