Ingredients
Scale
- 1 can (4 oz.) Panang curry paste
- 1 1/2 cups thick coconut milk
- 2 boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons brown sugar (optional)
- 2 teaspoons fish sauce (optional)
Instructions
- Over medium high heat, saute the curry paste in some oil until fragrant
- Pour in coconut milk and bring to a boil
- Add chicken (and vegetables if any) and stir to combine
- Do a taste test and add brown sugar for a sweeter curry or fish sauce for a more savory curry
- Reduce heat to medium and simmer uncovered for 20 minutes or until the curry has thickened
- Dish and serve hot
- Prep Time: 5 mins
- Cook Time: 25 mins