Panang Curry with Chicken
Featuring the rich flavors of Thailand's southern region, chicken Panang curry is a culinary reflection of the area's diversity. The term "Panang" originates from the island of Penang in Northern Malaysia, which shares a border with southern Thailand. For a homemade touch, utilize 4 tablespoons of curry paste from a fresh recipe, or opt for 5 tablespoons of pre-made curry paste if time constraints prevent making your own.
Ingredients
- 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
Instructions
- Fry curry paste in oil in a large skillet or wok over medium heat until fragrant.
- Stir in coconut milk and bring to a boil. Add chicken; cook and stir until chicken is nearly cooked through, 10 to 15 minutes.
- 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.
- Garnish with sliced red chile peppers and Thai basil leaves.
Nutrition
Calories: 596kcalCarbohydrates: 19gProtein: 22gFat: 51gSaturated Fat: 44gCholesterol: 46mgSodium: 981mgPotassium: 746mgFiber: 3gSugar: 9gVitamin C: 35mgCalcium: 65mgIron: 9mg
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