Chicken Panang Curry
300 gram Chicken breast-sliced
3tbs Thai Panang curry paste
2tbs Coconut Oil
250ml Thai Coconut Milk
1tbs Coconut sugar
1tbs Fish sauce
1/4tbs Oyster sauce
4 Kaffir lime leaf-shred in strip
1 Red chilli-halved
6 Coriander leaf
Put the Panang paste and coconut oil in the pan and fry the ingredients for approx. 3 minute, keep stirring while cooking the paste.
-Add the chicken breast into the pan, fry for further 5 minutes
-Add 100ml of the coconut milk into the pan. Bring it to boil. Then turn the heat down quickly to simmer.
-Add the rest of the coconut milk, fish sauce, coconut sugar and oyster sauce. Simmer for further 15 minutes.
-Add the shredded Kaffir lime leaves and transfer the curry into the serving bowl
-Garnish this velvety Chicken Panang Curry with the coriander leaves and red chilli. Enjoy!!!!
-To achieve the complex taste, please make sure that you get the Thai curry paste and Thai coconut milk only.
-Thais love eating the Panang Curry with the aromatic Thai Jasmine Rice.
-You can replace chicken with pork, cod or prawns. They are just as delicious.
Happy cooking ??.