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!