食材
Servings: 2
Panang curry is a Thai dish made with red curry from Penang, an island in north-western Malaysia. This curry is sweeter than other Thai curries as it is prepared with coconut milk and peanuts. It is ideal for those who cannot handle (too) spicy food!
INGREDIENTS
- 50g Suree Thai Panang Curry Paste
- 400ml coconut milk
- 250g chicken breast (bite-sized)
- 2 lime leaves (in strips)
- Red chilli peppers, to your preference
- Jasmine rice (cooked)
- 1½ Tbsp fish sauce
- Salt and sugar
- 2 Tbsp vegetable oil
PREPARATION
- 1. Heat the oil in a pan and add the curry paste.
- 2. Add the chicken breast and stir-fry it well.
- 3. Add coconut milk.
- 4. Season with fish sauce, salt and sugar.
- 5. Garnish with creamy coconut milk and lime leaves.
- 6. Serve with jasmine rice.