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Pa-Nang Curry Chicken
60 g chicken
½ cup coconut milk
1 tbsp pa-nang curry paste
1 tsp tamarind paste
2 tsp fish sauce
2 tsp palm sugar
1 red chili
1 kaffir lime leaf – julienned
5 g sweet basil
Additional Information
Place pan over medium heat, add the coconut milk and bring to a boil add chicken and stir add the curry paste
Instructions
- Place pan over medium heat, add the coconut milk and bring to a boil add chicken and stir add the curry paste and stir until mixture becomes fragrant then add tamarind paste, stir. Add fish sauce, palm sugar, boil on low heat stirring occasionally until meat is cooked(changed color) and liquid thickens to a sauce.
- Garnish with kaffir lime leaf, chili and sweet basil
Note
Gang Pa-Nang Curry Gai