Panang Chicken Curry

Name: Panang Chicken Curry
Ingredients: 3 1/2 oz Panang curry paste (100 grams); 1 lb (2 oz) boneless chicken pieces (500 grams); 10 kaffir lime leaves; 5 red chili peppers; 2 tablespoons palm sugar; 1 tablespoon fish sauce; 1 cup coconut milk (8.5 fl oz / 250 ml); Water

เชพ อร👩🏼‍🍳 @cook_14668263

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Panang Chicken Curry

เชพ อร👩🏼‍🍳 @cook_14668263

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Ingredients

3 1/2 ozPanang curry paste (100 grams)
1 lb (2 oz)boneless chicken pieces (500 grams)
10kaffir lime leaves
5red chili peppers
2 tablespoonspalm sugar
1 tablespoonfish sauce
1 cupcoconut milk (8.5 fl oz / 250 ml)
Water

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Steps

1

Add water (not oil, to reduce fat) to a pan and stir-fry with the curry paste until well combined.
2

Add the coconut milk and stir-fry over low heat until the oil begins to separate.
3

Add the chicken pieces and stir-fry with the curry paste and coconut milk mixture. Add the palm sugar and fish sauce. Since the chicken is in pieces, it will take a bit longer to cook—about 10 minutes.
4

Once the chicken is cooked, add thinly sliced kaffir lime leaves and julienned red chili peppers. Stir everything together, then transfer to a plate and serve.