Thai Panang Curry with Chicken

Ingredients

• Curry paste

  1 ½ tbsp or 23g

• Canola oil

  1 tsp or 5g

• Coconut milk

  canned

  200g

• Chicken breast

  raw, skinless

  1 breast fillet or 118g

• Granulated sugar

  white

  ½ tbsp or 6g

• Fish sauce

  ½ tbsp or 9g

• Lime leaves

  100g

• Red bell pepper

  raw

  ½ small or 37g

• Red chili pepper

  raw

  30g

• Basil

  ½ cup leaves, whole or 12g

• Water

  ½ cup or 118g

• White rice

  long-grain, regular, raw, enriched

  1 cup or 185g

Directions

1. Fry The Curry Paste In The Oil In A Large Skillet Or Wok Over Medium Heat Until Fragrant.
2. Stir the coconut milk into the curry paste and bring to a boil.
3. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes.
4. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes.
5. Add red pepper cut into strips.
6. Taste and adjust the saltiness by adding more fish sauce if necessary.
7. Garnish with sliced red chile peppers and Thai basil leaves to serve. Enjoy!