Summary

Ingredients

• 0.5 kg ½ chicken breasts (fillet)
• 1 red pepper (s)
• 3 leaves lemongrass
• 30 basil leaves, Thai
• 1 can coconut milk (200 ml)
• 1 tablespoon curry paste (Panäng curry paste)
• 3 tablespoon sugar, brown
• 2 tablespoon fish sauce

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Instructions

1. Cut chicken into thin strips. Wash red pepper, remove seeds, and cut into strips. Wash and pat dry the Thai basil leaves.
2. Heat a wok or deep pan over medium-high heat. Pour in the coconut milk and bring to a boil (3-5 minutes).
3. Stir the curry paste into the boiling coconut milk—it will be lumpy and take 2-3 minutes to fully combine. Panäng curry paste is quite spicy.
4. Add chicken strips, fish sauce, brown sugar, and lemongrass leaves. Reduce heat to medium and simmer for 8-10 minutes until the chicken reaches 74°C (165°F) internally.
5. Add red pepper strips and Thai basil leaves. Simmer for 2 more minutes. Remove and discard the lemongrass leaves.
6. Serve over basmati rice.