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Panang Chicken Curry

Ingredients

• 5 tablespoons Panang curry paste
• 1 tablespoon cooking oil
• 4 cups coconut milk
• ⅔ pound skinless, boneless chicken breast, cubed
• 2 tablespoons palm sugar
• 2 tablespoons fish sauce, or to taste
• 6 makrut lime leaves, torn in half
• 2 fresh red chile peppers, sliced
• ¼ cup fresh Thai basil leaves

Directions

1. Fry curry paste in oil in a large skillet or wok over medium heat until fragrant.
2. Stir in coconut milk and bring to a boil. Add chicken; cook and stir until chicken is nearly cooked through, 10 to 15 minutes.
3. Stir palm sugar, fish sauce, and lime leaves into mixture; simmer for 5 minutes. Taste and adjust saltiness by adding more fish sauce if necessary.
4. Garnish with sliced red chile peppers and Thai basil leaves.

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