Panang Chicken Breast with Almond Milk

Name: Panang Chicken Breast with Almond Milk
Ingredients: 3.5 oz skinless chicken breast (100 grams); 0.9 oz Mae Ploy Panang curry paste (25 grams); 1/2 cup almond milk (120 ml); 1/2 tablespoon coconut sugar; 1/2 tablespoon rice bran oil; pea eggplants, to taste; 1 red chili pepper; 5-6 kaffir lime leaves, thinly sliced

Runna Run Banlue @cook_9894050

I tried this recipe from a page called 'Not Getting Fat', but I reduced the amounts since I was cooking for one. It was my first time making it, and the flavor turned out just like what you'd get at a fancy Thai restaurant. I was so pleased!

Runna Run Banlue @cook_9894050

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Ingredients

3.5 ozskinless chicken breast (100 grams)
0.9 ozMae Ploy Panang curry paste (25 grams)
1/2 cupalmond milk (120 ml)
1/2 tablespooncoconut sugar
1/2 tablespoonrice bran oil
pea eggplants, to taste
1red chili pepper
5-6kaffir lime leaves, thinly sliced

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Steps

1

Heat the rice bran oil in a pan over low heat.
2

Add the Panang curry paste and stir-fry until fragrant.
3

Add 4 tablespoons of almond milk.
4

Add the sliced, skinless chicken breast and stir-fry until cooked through.
5

Pour in the remaining almond milk.
6

Simmer on low heat, then add the coconut sugar and continue to simmer.
7

Add the pea eggplants, sliced kaffir lime leaves, and red chili pepper. Simmer for a few more minutes.
8

Turn off the heat, transfer to a plate, and serve. 🍴