Panang Curry with Chicken
Ingredients:
▪ 2 - 3 lbs boneless chicken thigh, cut in small pieces
▪ 4 cups can coconut milk
▪ 3 - 5 tsp red Thai curry paste, depending how spicy you want
▪ 1/4 cup fish sauce
▪ 5 cloves garlic, minced
▪ 2 tbs palm sugar
▪ 6 kaffir lime leaves
▪ 1/4 thai basil
▪ 1 can bamboo shoots, sliced
▪ 1 lbs long green beans, cut
Direction:
1. In a pan, saute garlic for about 5 minutes or slightly brown.
2. Add Thai red curry paste and cook over medium heat until fragrant or about 5 minutes.
3. Add chicken and fish sauce and simmer for about 10 minutes.
4. Add coconut milk and kaffir leaves and simmer for 10 minutes.
5. Add bamboo shoots and simmer for 5 minutes.
6. Add long green beans and palm sugar and let it simmer for 5 minutes. Remove kaffir leaves.
7. Turn off heat and add Thai basil.
Enjoy over white rice.