Thai panang curry

Name: Thai panang curry
Total time: 1500 s
Yield: 4 servings
Cuisine: American
Ingredients: 70 grams panang curry paste; 1 lime; 8 cherry tomatoes; 4 spring onion; 7 small sweet potatoes; 400 ml coconut milk; 8 chestnut mushrooms; 1/2 tbsp natural palm sugar; 2 tbsp fish sauce; 1/2 tbsp worcestershire sauce; 150 ml water; 300 grams chicken breasts; 1 bunch Thai basil; 3 tbsp sunflower oil; 1 rice; 1 inch cube ginger grated

ChefCole75 @cook_2770380

My own little twist on panang curry . Takes me back to wonderful Thai memories of a beautiful country with amazing food

ChefCole75 @cook_2770380

My own little twist on panang curry . Takes me back to wonderful Thai memories of a beautiful country with amazing food

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Ingredients

25 mins

4 servings

70 gramspanang curry paste
1lime
8cherry tomatoes
4spring onion
7 smallsweet potatoes
400 mlcoconut milk
8chestnut mushrooms
1/2 tbspnatural palm sugar
2 tbspfish sauce
1/2 tbspworcestershire sauce
150 mlwater
300 gramschicken breasts
1 bunchThai basil
3 tbspsunflower oil
1rice
1inch cube ginger grated

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Steps

25 mins

1

Boil potatoes for 5 mins .Chop all vegetables to size ,chicken to slim pieces.heat pan ,add oil ,then,add paste for 1 min ,stirring. Turn down heat add coconut milk,mix paste until dissolved.Add all vegetables ,including potatoes,ginger,fish sauce,Worcestershire sauce,water,palm sugar,squeeze half a lime,Thai basil,simmer for 5 mins. Add chicken ,simmer for further 10 _15 mins ,depends on the size of your chicken pieces.squeeze half lime serve with any rice of your choice.