Gaeng Panang Gai (Panang Chicken Curry)


  • 2 cups coconut milk
  • ¼ cup Panang curry paste (available at Indian Foods Company)
  • 1½ lbs. boneless skinless chicken breasts, cut crosswise into ¼″-thick slices
  • 3 tbsp. fish sauce (available at Pacific Rim Gourmet)
  • 2 tbsp. dark-brown sugar
  • 2 cups chicken stock
  • Kosher salt and freshly ground black pepper, to taste
  • 4 kaffir lime leaves, sliced thin (available at Grocery Thai)
  • 4 sprigs basil, to garnish
  • Cooked jasmine rice, to serve

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