Panang Curry Chicken
EASY 30 MINUTES
• 1 chicken breast (skinless & boneless)
• 3 small potatoes
• ½ cup frozen green peas
• 4-6 lime leaves
• 2 tbsp shallots (chopped finely)
• 1 tbsp cooking oil
• 2 tbsp Panang curry paste (Maesri Brand or home made)
• ½ cup coconut milk
• 1 cup water
• 1 tsp palm sugar (or regular sugar)
• ½ tbsp fish sauce
TIP
Panang curry goes well with sliced cucumber as a side dish.
1 Cut chicken breast into small cubes.
2 Peel potatoes and cut into bite size pieces.
3 Heat pot, add 1 tbsp cooking oil. When the pot is hot, add in shallots, turn heat to medium low, stir fry for 1 minute.
4 Add in Panang curry paste, do a quick stir until aromatic.
5 Add in chicken meat and blend well with the curry paste. Add 1 cup of water, turn heat to medium. Add more water if needed to fully cover the ingredients. Add in potatoes, simmer for 15 minutes until cooked. Stir occasionally.
6 Then add in the green peas, coconut milk, lime leaves, 1 tsp sugar and ½ tbsp fish sauce, simmer for another 8-10 minutes.
7 Serve hot with steamed white rice.