Chicken Panang
The owners of our favorite thai restaurant decided to return to bangkok, before she left she very kindly shared her recipes with me.
Steps
Put coconut milk , curry paste , chicken stock and lime leaves in a pan and simmer for 10 mins until thickens slightly.
Add the sugar and chicken and cook for 10 more mins until chicken is cooked , adding more stock if necessary.
Serve with jasmine rice.
Ingredients
chicken breast, coconut milk, red curry paste, chicken stock, fresh lime leaves, sugar