Panang

Ingredients - Serves 4

• Lime - 1, juiced
• Thai basil leaves - 1/2 cup
• Chicken breast - 2, sliced
• Red bell pepper - 1, sliced
• Lime leaves - 4, torn
• Palm sugar - 1 tablespoon
• Fish sauce - 2 tablespoons
• Coconut milk - 2 cups
• Panang curry paste - 2 tablespoons
• Coconut oil - 2 tablespoons

Let's Get Started

1. Heat the coconut oil in a large pan over medium heat.
2. Add the curry paste and cook for 1-2 minutes, until fragrant.
3. Add the coconut milk, fish sauce, palm sugar, and lime leaves. Bring to a simmer.
4. Add the red bell pepper and chicken. Cook for 10-15 minutes, until the chicken is cooked through.
5. Stir in the Thai basil leaves and lime juice.
6. Serve the curry over steamed rice.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Calories: 500
• Fat: 30g
• Carbs: 40g
• Protein: 20g
• Sodium: 1500mg
• Sugar: 10g