Ingredients
Units Scale
- 8 chicken thighs, cut into 1 inch pieces, deboned and skin removed (or 3 chicken breasts)
- 2 tbsp Panang curry paste
- 400ml coconut milk
- 4 kaffir lime leaves
- 1 tbsp palm sugar
- 1 tbsp fish sauce
- Thai basil, as required
- Steamed rice, as required
Instructions
- Heat a sauté pan on a medium high heat and add the solid part of the coconut milk or 1/3 of the milk. Heat and reduce the liquid.
- Once the oil has split and the liquid has evaporated, add the curry paste and sauté for 1 minute.
- Add the chicken and coat in the curry paste.
- Pour in the rest of the coconut milk and bring to a simmer. Tear the kaffir lime leaves and place into the sauce. Cover with a lid and cook until the chicken is cooked through (around 5-6 minutes).
- Season with fish sauce and palm sugar. Reduce until thick and coating the back of a spoon.
- Check for seasoning and serve with steamed rice. Garnish with sliced chilli, basil and kaffir lime leaf.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Mains
- Cuisine: Asian