Panang Curry

Preparation

1. Heat the oil in a large pan
2. Fry the curry paste for approx 2 mins - avoid burning it
3. Add the cocnut milk and lime leaves
4. Once boiling add the chicken and simmer for 10-12 mins
5. Check the chicken is done with a meat thermometer - it needs to be 80°C
6. Stir in the fish sauce and sugar
7. Turn off heat
8. Stir in the basil

Notes

• The quantity of curry paste is approximate - if you made it yourself simply use the right proportion (1/3 of the total based on the numbers I've used)

Ingredients

• 500ml panang curry paste
• 2tbsp oil
• 2 cans coconut milk
• 8 chicken pieces
• 2tbsp fish sauce
• 2tbsp brown sugar
• 6 lime leaves
• 40g thai basil

Equipment

Nutritional Facts

• Serving size: 704.7G
• (30% / 38%)   Calories: 750kcal
• (47%)Total fat: 26G
• (46%)   Saturated fat: 9.1G
• (35%)   Unsaturated fat: 12.4G
•     Mono: 9.9G
•     Poly: 2.5G
• (100%)   Cholesterol: 301mg
•   Trans Fat: 0G
• (9%)Total carbohydrates: 28G
•   Starch: 0G
• (47%)   Sugars: 14G
•     Sucrose: 0.8G
•     Glucose: 1.5G
•     Maltose: 0G
•     Lactose: 0G
•     Fructose: 1.5G
•     Galactose: 0G
• (11%)   Fibre: 2.8G
• (202%)Protein: 101G
• Salts
• (122%)   Sodium: 2.4G
• (38%)   Potassium: 1.3G