Ingredients
- 5 tablespoons Panang curry paste
- Cooking oil
- 4 cups coconut milk
- 2/3 pound skinless, boneless chicken breast, cubed
- 2 tablespoons palm sugar
- 2 tablespoons fish sauce, or to taste
- 6 kaffir lime leaves, torn
- 2 fresh red chile peppers, sliced
- 1/4 cup fresh Thai basil leaves
Directions
Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chile peppers and Thai basil leaves to serve.
