Panang Curry With Chicken
Ingredients
- 1 lb chicken breast, sliced
- 4 oz panang curry paste
- 1 can (13.5 oz) coconut milk
- 1/2 cup chicken broth
- 1 red bell pepper, sliced
- 2 kaffir lime leaves, thinly sliced
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 tbsp vegetable oil
- Cooked jasmine rice, for serving
Contains: fish, shellfish, peanuts
How it starts
- 1
Heat vegetable oil in a large skillet or wok over medium heat and add the panang curry paste.
- 2
Stir-fry the paste for about one minute until fragrant, then gradually whisk in half of the coconut milk until smooth.
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