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Ingredients

Chicken breast(sliced)400 g
Coconut Milk 1 cups (250ml)
Water½ cup
Fish Sauce2 tbsp
Palm Sugar½ tbsp
Red chili 1/4 cup
Kaffir Lime Leaf (Shredded)3 leaves

How to Make: Panang Chicken Curry

1. Prepare the curry paste, And slice the chicken. Cut red chili into thin strips. And Shredded kaffir lime leaves.
2. Heat a frying pan. reduce ½ cup(80ml) of the coconut milk until it “breaks,” and stir-fry 1 tablespoon curry paste until aromatic. Add some water to the reduced coconut milk and sauté for a few minutes on medium heat until aromatic.
3. Season with 2 tablespoon the fish sauce and ½ tablespoon of the palm sugar paste. Add some water and stir-fry well. Add the chicken and simmer gently for 35 minutes.
4. Add the remaining coconut milk and stir-fry well. When the cooking is done, do a final seasoning check of the sauce. Adjust by adding kaffir lime leaves, add red chili and turn off the heat.