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Ingredients:
Chicken – 800g ms
Panaeng Curry Paste – 5 tbsp
Coconut Milk – 1 cup
Basil Leaves – 8 to 10
Kaffir Leaves – 5
Fish Sauce – 4 tbsp
Red Chillies – 3
Green Chillies – 3
Method:
1. Cut the chicken into strips.
2. Heat a pan.
3. Add the Panaeng curry paste, chicken strips and coconut milk.
4. Cook for 4 to 5 minutes.
5. Add the basil leaves, kaffir leaves, fish sauce, red and green chillies.
6. Mix well and simmer for 10 minutes (if required, stir in the chicken stock).
7. Remove from the heat.
8. Serve hot.
