Authentic Panang Curry

Ingredients

Jasmine rice

2 cups, uncooked

Thai basil leaves

1 cup, loosely packed

Palm sugar

2 tablespoons

Fish sauce

3 tablespoons

Kaffir lime leaves

4, torn

Green beans

1 cup, trimmed and cut into 2-inch pieces

Red bell pepper

1, thinly sliced

Chicken breast

1 pound, thinly sliced

Coconut milk

1 can (13.5 oz)

Panang curry paste

3 tablespoons

Vegetable oil

2 tablespoons

Instructions

1. Prepare the jasmine rice according to package instructions.
2. In a large pan or wok, heat the vegetable oil over medium heat.
3. Add the Panang curry paste and sauté for 1-2 minutes until it becomes fragrant, releasing its aromatic oils.
4. Stir in the sliced chicken breast and cook for about 5 minutes, or until the chicken is browned and cooked through.
5. Add the sliced red bell pepper and green beans to the pan, stirring well to incorporate, and cook for another 2-3 minutes until the vegetables are tender-crisp.
6. Pour in the coconut milk, stirring to combine everything thoroughly.
7. Add the torn kaffir lime leaves, fish sauce, and palm sugar. Mix well and let the curry simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
8. Taste and adjust the seasoning with more fish sauce or palm sugar as needed, ensuring a perfect balance of savory and sweet.
9. Just before serving, gently fold in the fresh Thai basil leaves, stirring until they are wilted but still vibrant.
10. Serve the Panang curry hot over a bed of cooked jasmine rice for a complete meal.