Panang Curry
Thai style curry flavored with panang curry paste, kaffir lime leaves and palm sugar
35 min
cook 20 min
4
Ingredients
Instructions
Heat oil in a large skillet or frying pan over medium-high heat.
Add curry paste. Sauté, stirring, for 2 minutes.
Add coconut milk. Stir to combine. Bring to a boil. Simmer for about 3 minutes.
Add kaffir lime leaves and bell peppers (capsicum). Stir to combine.
Add chicken. Season with salt and pepper. Cook, covered, for about 14-15 minutes or until chicken is cooked through.
Add fish sauce and palm sugar. Stir to combine. Simmer for about 2 minutes.
Garnish with sliced red chilies and chopped kaffir lime leaves.
Serve with rice.
Notes
- Substitute chicken with meat, vegetables or tofu if you like
