• 4servings
  • 20minutes
  • 596calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, H, C
MineralsSelenium, Iodine, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 tablespoons Panang curry paste

  2. cooking oil

  3. 4 cups coconut milk

  4. 2/3 pound skinless, boneless chicken breast, cubed

  5. 2 tablespoons palm sugar

  6. 2 tablespoons fish sauce, or to taste

  7. 6 kaffir lime leaves, torn

  8. 2 fresh red chile peppers, sliced

  9. 1/4 cup fresh Thai basil leaves

Instructions Jump to Ingredients ↑

  1. 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.


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