Panang Gai Recipe
Coconut milk in a Thai red curry sauce with chicken and peppers. Flavoured with fresh Thai basil and kaffir lime leaves.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Gather all the ingredients and dice the chicken breast into bite-sized pieces. Slice the bell peppers and tear the kaffir lime leaves.
- 2
- 3
Add Curry Paste
Stir in the Thai red curry paste and cook for another 2 minutes until fragrant.
- 4
Add Coconut Milk
Pour in the coconut milk and bring to a gentle simmer. Stir to combine.
- 5
Add Vegetables and Seasonings
Add the sliced bell peppers, kaffir lime leaves, fish sauce, and sugar. Simmer for 10 minutes until the peppers are tender.
- 6
Finish with Basil
Remove from heat and stir in the fresh Thai basil leaves. Adjust seasoning with more fish sauce or sugar if desired.
- 7
Serve
Serve hot over rice or noodles, garnished with additional basil if desired.
