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

  ⅔ lb or 302g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Fish sauce

  Ready-to-serve

  2 tbsp or 36g

• Lime Leaves

  5 servings or 500g

• 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. 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!

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• Thai Coconut Curry Braised Chicken Thighs
• Thai Red Curry with Butternut Squash and Chickpeas
• Curried Chicken with Couscous