Poultry - Chicken Panang Curry

Chicken Panang Curry

Ingredients:

Makes 3x 1 Cup helpings

2 chicken breasts diced
1 can coconut milk
½ jar Thai red curry paste (170g jar)
1 green hilli finely diced with seeds
1” ginger sliced with peeler
2 shallots diced
Handful of sweet basil chopped
Zest of ½ lime
2tbsp brown sugar
2tbsp soy sauce
1tbsp fish sauce
Juice of ½ lime
Chilli oil to cook

Rice to serve

Method:

Stage 1:

Sweat shallots, chilli and ginger in a small amount of chilli oil
Remove from pan and put to one side

Stage 2:

Add the coconut milk and boil to reduce, stirring continuously
Add the Thai red curry paste and fry for 1-2 min
Add the chicken to the pan and cook until the outside is sealed

Stage 3:

Simmer and add the brown sugar, simmering until it melts
Add the fish sauce, soy sauce and the lime juice
Stir and add the chopped basil leaves and the lime zest
Turn off the heat and add the sweated shallots, chilli and ginger

Stage 4:

Serve with rice and a garnish of chopped sweet basil leaves

ENJOY!!!! Mmmmm J