Panang Curry

Servings: 
4 Servings
Prep Time: 
30 Minutes
Cook Time: 
30 Minutes
Ingredients: 
4
Tablespoons
Panang curry paste *
3
Teaspoons
Sugar
4
Teaspoons
Fish Sauce
2
Cups
Coconut Milk
2
Small
Chicken Breast
4
Small
Kaffir Lime Leaves
2
Small
Kaffir Lime Leaves
2
Tablespoons
Coconut Milk **
12
Small
Red Bell Pepper Slivers (for garnish)
1
Tablespoon
Peanut Sauce
Instructions: 

*If you are using store bought curry paste, you may need a little less (~3 Tbsp) depending on the brand. You will also need to add 1 tablespoon of ground roasted peanuts to your curry when using store bought curry paste.

**When you let coconut milk sit, the fatty part usually floats to the top. This thick, fatty coconut milk is great for using as garnish, so don’t stir your coconut milk until you have spooned out some!

Sauté the curry paste in some vegetable oil until aromatic, and deglaze with 1/3 cup of the coconut milk.

Add the 4 torn kaffir lime leaves and let the mixture cook, stirring constantly, until the coconut milk dries up again.

Once the coconut milk dries up, add the chicken to the pan and toss to coat the chicken thoroughly in the curry paste. Add the remaining 1 2/3 cup of coconut milk, fish sauce, and sugar. Let cook until the pork is done. When the chicken is done, remove from heat immediately.

To serve: pour the curry on to a deep plate or a shallow bowl, spoon the 2 Tbsp of coconut milk over the top for garnish. Top with thinly sliced kaffir lime leaves and pepper slices. Serve with hot jasmine rice!