Panang Curry with Chicken

Panang Curry with Chicken -

Panang curry with chicken represents the diversity of Thailand's southern region. Panang refers to the island of Penang in Northern Malaysia bordering southern Thailand. Use 4 tablespoons curry paste from a fresh curry paste recipe or 5 tablespoons pre-made curry paste if time does not permit making your own paste.

Ingredients:

 5 tablespoons Panang curry paste
 cooking oil
 4 cups coconut milk
 2/3 pound skinless, boneless chicken breast, cubed
 2 tablespoons palm sugar
 2 tablespoons fish sauce, or to taste
 6 kaffir lime leaves, torn
 2 fresh red chile peppers, sliced
 1/4 cup fresh Thai basil leaves

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. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chile peppers and Thai basil leaves to serve.