As we welcome the new year, I am sharing another easy to do recipe. I was asked by a friend to buy her a can of panang sauce, I obliged because I lived so close to an Asian supermarket. Curiosity struck me and I decided to try this recipe. I am not really a curry person but I do eat it once in awhile especially the chicken curry Filipino style my mother usually cooks. While in the supermarket aisle, i browsed through different websites to on my phone for an easy not so complicated recipe making sure I will be able to get all the ingredients needed to cook it. Funny how on every turn I found the ingredients I needed except for the kaffir leaves that I have to go back on the vegetable section and scan every single vegetable there is. But I found them luckily. This will be an easy version because I used a can of panang curry instead of doing it from scratch. This type of curry is creamier, richer and sweeter in taste. Now if you want it more spicy, just adjust it to your liking. I hope you will try this recipe, my husband approved and liked it! Hope you will too(“,)
1 lb boneless chicken breast cubed
4 cups coconut milk
5 tbsp panang curry paste
2 cloves garlic crushed
2 tbsp palm sugar
2 tbsp fish sauce
6 kaffir lime leaves
1/4 Thai Basil leaves
1-2 green long pepper sliced
|In a pan, saute the garlic till it’s golden brown.|
|Then fry the panang curry paste over medium heat until
|Stir the coconut milk into the curry paste and bring to
|Then, add the chicken till it’s cooked about 15 minutes.
Stir the palm sugar, fish sauce and lime leaves into the
mixture and let it simmer for 5 minutes. Adjust to taste
by adding more fish sauce to your liking.
|Remove the lime leaves before serving.
Transfer to a plate. Serve with rice.
Add the Thai basil leaves and sliced pepper for garnish