Thai Chicken Panang Curry

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Thai Chicken Panang Curry

PREP TIME: 15 MIN

COOK TIME: 25 MIN

TOTAL TIME: 40 MIN

Yield: 4

Author: Chakriya's Kitchen

INGREDIENTS

• 1 tbsp cooking oil

• 3 tbsp Panang curry paste

• 4 kaffir lime leaves, cut into thinly sliced

• 1 1/2 cup coconut cream

• 1 pound chicken breast or thigh, cut into bite-sized pieces

• 2 tbsp palm sugar

• 1 tbsp fish sauce

• 1 tsp chicken powder

• 1 1/2 cup bamboo shoots

• 1/2 red bell pepper, sliced

• 1/2 zucchini, chopped

• 2 cups fresh Thai basil leaves

For Serving

• Steamed jasmine rice

INSTRUCTIONS

• Add 1 tbsp of cooking oil in a medium-high heat pot or deep frying pan and add Panang curry paste. Stir and cook for about 2 to 3 minutes.

• Then add kaffir lime leaves. Stir for another 30 seconds to 1 minute.

• Next, add the coconut cream and chicken. Stir together with the paste and cook for about 3 to 4 minutes.

• Add palm sugar, fish sauce, and chicken powder. Let it cook for another 1 to 2 minutes.

• Then add bamboo shoots, red bell pepper, and zucchini. Let it simmer for 2 to 3 minutes.

• Finally, add the fresh Thai basil. Turn off the heat and serve with steamed jasmine rice.

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