CookPal AI
Panang Curry with Chicken

Panang Curry with Chicken

Cost $15, save $10

Source: Recommended by CookPal

  • 20 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Curry Base

    • 5 tablespoons panang curry paste
    • 1 tablespoon cooking oil

  • Main

    • 🥛 4 cups coconut milk
    • 🍗 ⅔ pound skinless, boneless chicken breast, cubed

  • Seasoning

    • 2 tablespoons palm sugar
    • 2 tablespoons fish sauce, or to taste

  • Garnish

    • 6 makrut lime leaves, torn in half
    • 2 fresh red chile peppers, sliced
    • ¼ cup fresh Thai basil leaves

STEPS

1

Fry curry paste in oil in a large skillet or wok over medium heat until fragrant.

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.

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.

4

Garnish with sliced red chile peppers and Thai basil leaves.

NUTRIENTS

Per 1 serving

🔥

596

Calories

  • 22
    Protein
  • 19
    Carbs
  • 51
    Fats

💡 For a spicier curry, increase the quantity of red chile peppers.Pair this dish with steamed jasmine rice for an authentic Thai experience.Use fresh Thai basil leaves for a more aromatic flavor.