About this recipe:Cubed chicken is simmered with coconut milk, Penang curry paste, palm sugar, fish sauce and kaffir lime leaves, then garnished with red chillies and fresh Thai basil leaves. Serve with freshly cooked rice.
5 tablespoons Penang curry paste
2 tablespoons cooking oil
1 litre coconut milk
300g skinless, boneless chicken breast, cubed
2 tablespoons palm sugar
2 tablespoons fish sauce or to taste
6 kaffir lime leaves, torn
2 fresh red chillies, sliced, for garnish
10g fresh Thai basil leaves, for garnish
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Method Prep:15min › Cook:20min › Ready in:35min
Fry the curry paste in the oil in a large frying pan over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to the boil. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce and kaffir lime leaves into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chillies and Thai basil leaves to serve.
If your local supermarket doesn't sell Penang curry paste, palm sugar or fresh Thai basil, you will find them in Chinese/Oriental speciality stores.