Panang Curry

Curry panang crevettes (1)


  • 1/2 cup Panang Curry paste*
  • 8 kaffir lime leaves*
  • 3 (13.5 oz) cans coconut milk
  • 4 chicken breasts, trimmed, cut into chunks
  • 1/2 cup basil, fresh, with stems
  • 2 teaspoons fish sauce*
  • 1 tablespoon brown sugar
  • 1/2 teaspoon lime juice
  • 1/2 brown onion, sliced thin

*These items can be found at your local Asian market.

To Prepare:

1. In medium saucepan, heat 1/2 cup of coconut milk over medium heat.
2. Stir in curry paste and kaffir lime leaves. Stir-fry for about 2-3 minutes until the paste starts to brown.
3. Stir in the remaining coconut milk into the curry paste.
4. Increase the heat to a boil. Allow to boil for about 5 to 10 minutes or until the curry reduces by about 25%.
5. Reduce to a simmer (Medium Low heat).
6. Add the chicken, basil leaves, onion, fish sauce, brown sugar, lime juice, and sugar. Let simmer for about 20 minutes or until the chicken is no longer pink in the middle.

Note: This dish will be on the spicier side.

Serves 4-6

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