Panang Curry with Chicken

Name: Panang Curry with Chicken
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 946 milliliters coconut milk; 4 servings cooking oil; 5 Tbsps Panang curry paste; 2 Tbsps fish sauce, or to taste; 6 kaffir lime leaves, torn; 2 Tbsps palm sugar; 2 fresh red chile peppers, sliced; 302 grams skinless, boneless chicken breast, cubed; 59 milliliters fresh Thai basil leaves

Panang Curry with Chicken is a gluten free, dairy free, and fodmap friendly recipe with 4 servings. One serving contains 710 calories, 22g of protein, and 66g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. It works well as a main course. From preparation to the plate, this recipe takes approximately 35 minutes. Head to the store and pick up fish sauce, cooking oil, chile peppers, and a few other things to make it today. To use up the cooking oil you could follow this main course with the Raw blueberry cheesecake with crumb topping as a dessert.

Instructions

Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil.

Ingredients you will need

Coconut Milk

Curry Paste

Cooking Oil

Equipment you will use

Frying Pan

Wok

Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary.

Ingredients you will need

Lime Leaves

Fish Sauce

Palm Sugar

Whole Chicken

Garnish with sliced red chile peppers and Thai basil leaves to serve.

Ingredients you will need

Red Chili Pepper

Fresh Basil

Equipment

Frying Pan

Wok

Ingredients

Servings:

946milliliters

coconut milk 4servings

cooking oil 5Tbsps

Panang curry paste 2Tbsps

fish sauce, or to taste 6

kaffir lime leaves, torn 2Tbsps

palm sugar 2

fresh red chile peppers, sliced 302grams

skinless, boneless chicken breast, cubed 59milliliters

fresh Thai basil leaves

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Lubanzi Chenin Blanc with a 4.1 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.