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
- Panang curry paste: 5 Tbsp
- cooking oil: 1 Tbsp
- coconut milk: 4 cups
- skinless, boneless chicken breast: 0.66667 pound (cubed)
- palm sugar: 2 Tbsp
- fish sauce: 2 Tbsp (to taste)
- makrut lime leaves, torn in half: 6 piece
- red Chili peppers: 2 piece (sliced, fresh)
- Thai basil leaves: 0.25 cup (fresh)
Metric Conversion
Stages of cooking
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Fry curry paste in oil in a large skillet or wok over medium heat until fragrant. Dotdash Meredith Food Studios
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Stir in coconut milk and bring to a boil. Add chicken; cook and stir until chicken is nearly cooked through, 10 to 15 minutes. Dotdash Meredith Food Studios
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Stir palm sugar, fish sauce, and lime leaves into mixture; simmer for 5 minutes. Taste and adjust saltiness by adding more fish sauce if necessary. Dotdash Meredith Food Studios
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Garnish with sliced red chile peppers and Thai basil leaves. DOTDASH MEREDITH FOOD STUDIOS
