Thai Panang Curry with Chicken

Thai Panang Curry with Chicken Healthy Recipe

4 Servings 20 min Cook

Macros/Serving: 622 Calories
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Ingredients

5 Tbsp Curry Paste
1 Tsp Canola Oil
4 Cup Coconut Milk
2/3 Lb Chicken Breast
2 Tbsp Sugar
2 Tbsp Fish Sauce
5 Serving Lime Leaves
1 Small Red Bell Pepper
2 Pepper Red Peppers
4 Cup leaves, whole Basil

Directions

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.

Add red pepper cut into strips.

Taste and adjust the saltiness by adding more fish sauce if necessary.

Garnish with sliced red chile peppers and Thai basil leaves to serve.

Enjoy!

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