Welcome to foodi logic here you get all food recipes and food blogs. Panang curry, originating from Penang Island in Northern Malaysia, showcases the diverse flavors of Thailand's southern region. To make it, use 4 tablespoons of fresh curry paste or 5 tablespoons of pre-made paste if time is limited.
Ingredients
- 5 tablespoons Panang curry paste
- 1. Tablespoon cooking oil
- 4 cups coconut milk
- ⅔ pound skinless, boneless chicken breast, cubed
- 2 tablespoons fish sauce, or to taste
- 2. Tablespoons and palm sugar
- 6. Leaf of lime, torn in half
- 2 fresh red chile peppers, sliced
- ¼ cup fresh Thai basil leaves
Directions
Step 1
Fry curry paste in oil in a large skillet or wok over medium heat until fragrant.
Step 2
Stir in coconut milk and bring to a boil. Add chicken; cook and stir until chicken is nearly cooked through, 10 to 15 minutes.
Step 3
Stir palm sugar, fish sauce, and lime leaves into mixture; simmer for 5 minutes. Taste and adjust saltiness by adding more fish sauce if necessary.
Step 4
Garnish with sliced red chile peppers and Thai basil leaves.