Panaeng Gai
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 chicken breast fillet (s)
- 200 ml coconut milk
- 50 ml chicken broth
- 1 tablespoon curry paste (Thai panaeng curry paste)
- 0.75 tablespoon ¾ sugar
- 4 dashes fish sauce
- 1 chilli pepper (s), red
- lots basil (Thai basil)
Print Recipe
Pin Recipe Instructions
- Cut the chicken into thin slices. Cut the chilli pepper into oblique rings.
- Bring the coconut milk to the boil in a very hot wok and stir the curry paste in it. Then add the chicken broth and bring to the boil again. Cook the meat in it for 3-4 minutes. Add the sugar, fish sauce, chilli pepper and basil. Bring to the boil again and serve immediately.
- Serve with steamed rice.
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