Tuesday, January 3, 2012

Penang Curry


2 tablespoons oil
2 tablespoons Penang curry paste
1 pound chicken breast (cut into bite sized pieces)
1 14 ounce can coconut milk
3 tablespoons fish sauce
2 teaspoons palm sugar (grated, or white or brown sugar)
4 kaffir lime leaves (chopped)
2 red chilies (thinly sliced)
1 handful Thai basil

1. Heat the oil in a pan.
2. Add the curry paste and saute for a few minutes.
3. Add the chicken and saute until cooked.
4. Add the coconut milk, fish sauce and sugar and cook for a few minutes.
5. Add the lime leaves, chilies and basil and remove from the heat.

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