Panang Curry

Ingredients

• Cooked jasmine rice (4 cups)
• Thai basil leaves (1/2 cup)
• Palm sugar (1 tablespoon)
• Fish sauce (2 tablespoons)
• Kaffir lime leaves (4 leaves)
• Green beans (1 cup, trimmed)
• Red bell pepper (1, sliced)
• Chicken breast (2, sliced)
• Coconut milk (1 can (400ml))
• Panang curry paste (3 tablespoons)

Instructions

1. In a large pan or wok, heat some oil over medium heat.
2. Add the Panang curry paste and cook for 1-2 minutes until fragrant.
3. Add the sliced chicken breast and cook until browned.
4. Add the sliced red bell pepper and green beans, and cook for another 2-3 minutes.
5. Pour in the coconut milk and stir well to combine.
6. Add the kaffir lime leaves, fish sauce, and palm sugar. Stir and let simmer for 10-15 minutes.
7. Taste and adjust the seasoning if needed.
8. Add the Thai basil leaves and stir until wilted.
9. Serve the Panang curry over cooked jasmine rice.
10. Enjoy!