Chicken Panang Curry

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Chicken Panang Curry

Yield: 2-4

Author: Chakriya's Kitchen

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Ingredients

• 1 tbsp cooking oil
• 3 tbsp Panang curry paste
• 4 kaffir lime leaves, cut into thinly sliced
• 1 1/2 cup coconut cream
• 1 pound chicken breast or thigh, cut into bite-sized pieces
• 2 tbsp palm sugar
• 1 tbsp fish sauce
• 1 tsp chicken powder
• 1 1/2 cup bamboo shoots
• 1/2 red bell pepper, sliced
• 1/2 zucchini, chopped
• 2 cups fresh Thai basil leaves

For Serving

• Steamed jasmine rice

Instructions

1. Add 1 tbsp of cooking oil in a medium-high heat pot or deep frying pan and add Panang curry paste. Stir and cook for about 2 to 3 minutes.
2. Then add kaffir lime leaves. Stir for another 30 seconds to 1 minute.
3. Next, add the coconut cream and chicken. Stir together with the paste and cook for about 3 to 4 minutes.
4. Add palm sugar, fish sauce, and chicken powder. Let it cook for another 1 to 2 minutes.
5. Then add bamboo shoots, red bell pepper, and zucchini. Let it simmer for 2 to 3 minutes.
6. Finally, add the fresh Thai basil. Turn off the heat and serve with steamed jasmine rice.