Panang Chicken Curry 🍗🍗

Name: Panang Chicken Curry 🍗🍗
Ingredients: 2 pieces boneless, skinless chicken breast; 2-3 sprigs pea eggplant; 3-4 kaffir lime leaves; 3-4 red chili peppers; MSG and sugar; coconut milk; Panang curry paste

Siriganda J Poon @cook_9505548

จังหวัดขอนแก่น, ไทย

When chicken is the main ingredient 🐔 555 Today, I'm serving up a super quick and easy dorm-style Panang Chicken Curry again 🤣🤣

Siriganda J Poon @cook_9505548

จังหวัดขอนแก่น, ไทย

When chicken is the main ingredient 🐔 555 Today, I'm serving up a super quick and easy dorm-style Panang Chicken Curry again 🤣🤣

Saved

Ingredients

2 piecesboneless, skinless chicken breast
2-3 sprigspea eggplant
3-4kaffir lime leaves
3-4red chili peppers
MSG and sugar
coconut milk
Panang curry paste

Saved

Steps

1

Stir-fry the Panang curry paste (today I tried the Lobo brand; after cooking, I recommend not using the whole packet as it can be too salty. Add coconut milk and sugar to balance the flavor). Once the curry paste is fragrant, add coconut milk and stir until the oil separates.
2

Add the sliced chicken breast and cook until done. Adjust the seasoning to taste; I just added a bit more sugar and it was delicious.
3

Add the pea eggplant, sliced chili peppers, and thinly sliced kaffir lime leaves. Stir until the eggplant is cooked, then it's ready to serve 😊
4