Panang Curry Chicken
Eric Hicks
·
30
More Info
Serves 3
1 tbsp soybean oil
50 g Panang Curry Paste
1 1⁄2 cup coconut milk
12 oz fresh meat
1 1⁄2 tsp sugar
Stir-fry Panang Curry Paste in oil, then add two thirds of the milk
Add meat and continue cooking
Add remaining third of milk, 1/2 cup of water, heat until boiling
Add sugar, taste and season as required
Garnish with fresh kaffir lime leaves, sliced chiles
