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
Prep Time::15 mins
Cook Time::20 mins
Total Time::35 mins
Servings::4
Ingredients
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5 tablespoons Panang curry paste
1 tablespoon cooking oil
4 cups coconut milk
⅔ pound skinless, boneless chicken breast, cubed
2 tablespoons palm sugar
2 tablespoons fish sauce, or to taste
6 makrut lime leaves, torn in half
2 fresh red chile peppers, sliced
¼ cup fresh Thai basil leaves
Directions
Fry curry paste in oil in a large skillet or wok over medium heat until fragrant.
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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.
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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
Garnish with sliced red chile peppers and Thai basil leaves.
DOTDASH MEREDITH FOOD STUDIOS