Name: Velvety Panang Chicken Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1.25 lbs Chicken breast (sliced); 3 tbsp Panang curry paste; 28 oz Coconut milk (full-fat); 1.5 tbsp Fish sauce; 1 tbsp Palm sugar; 4 pieces Kaffir lime leaves (thinly sliced); 0.25 cup Thai basil leaves; 1 piece Red spur chilies (sliced); 1 tbsp Vegetable oil

DinnerComfort FoodGluten-Free

Ingredients (9)

Ingredient	Qty	Cal	P	C	F
Chicken breast (sliced)	1.25 lbs	162	30g	0g	4g
Panang curry paste	3 tbsp	13	0g	1g	1g
Coconut milk (full-fat)	28 oz	391	4g	6g	42g
Fish sauce	1.5 tbsp	2	0g	0g	0g
Palm sugar	1 tbsp	10	0g	3g	0g
Kaffir lime leaves (thinly sliced)	4 pieces	4	0g	1g	0g
Thai basil leaves	0.25 cup	0	0g	0g	0g
Red spur chilies (sliced)	1 piece	5	0g	1g	0g
Vegetable oil	1 tbsp	30	0g	0g	3g

Ingredients (9)

Ingredient	Qty	Cal	P	C	F
Chicken breast (sliced)	1.25 lbs	162	30g	0g	4g
Panang curry paste	3 tbsp	13	0g	1g	1g
Coconut milk (full-fat)	28 oz	391	4g	6g	42g
Fish sauce	1.5 tbsp	2	0g	0g	0g
Palm sugar	1 tbsp	10	0g	3g	0g
Kaffir lime leaves (thinly sliced)	4 pieces	4	0g	1g	0g
Thai basil leaves	0.25 cup	0	0g	0g	0g
Red spur chilies (sliced)	1 piece	5	0g	1g	0g
Vegetable oil	1 tbsp	30	0g	0g	3g

Directions

Step 1
Heat oil in a pot over medium heat. Add Panang curry paste and stir-fry for 2-3 minutes until fragrant.
Step 2
Pour in about half of the coconut milk and bring to a simmer. Stir continuously until the oil separates and the curry paste is well blended.
Step 3
Add sliced chicken and stir until it starts to whiten. Pour in the remaining coconut milk and add two of the sliced kaffir lime leaves.
Step 4
Bring to a gentle simmer and cook for 10-12 minutes, or until chicken is fully cooked and tender.
Step 5
Stir in fish sauce and palm sugar. Taste and adjust seasoning as desired, aiming for a rich, slightly sweet, and savory balance.
Step 6
Remove from heat. Stir in Thai basil leaves. Garnish with remaining sliced kaffir lime leaves and red chilies. Serve hot with jasmine rice.