Thai Panang Curry with Chicken

Ingredients

• Curry paste

  5 tbsp or 75g

• Canola oil

  1 tsp or 5g

• Coconut milk

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

  4 cup or 904g

• Chicken breast

  Broilers or fryers, meat only, raw

  10 oz or 284g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Fish sauce

  Ready-to-serve

  2 tbsp or 36g

• Kaffir Lime Leaves

  Thai Taste

  2 tbsp or 30g

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Red peppers

  Hot chili, raw

  2 pepper or 90g

• Basil

  Fresh

  1 cup leaves, whole or 24g

Directions

1. Heat the oil in a large skillet or wok over medium heat and fry the curry paste until fragrant.
2. Stir in the coconut milk and bring to a boil.
3. Add the chopped chicken and cook, stirring occasionally, until nearly cooked through, about 10 to 15 minutes.
4. Mix in the sugar, fish sauce, and lime leaves; simmer for 5 minutes.
5. Add the sliced red bell pepper and cook until tender.
6. Taste and adjust the seasoning with additional fish sauce if needed.
7. Garnish with sliced red chili peppers and fresh basil leaves before serving.

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• Thai Green Curry with Spring Vegetables
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