Description
Directions
Cooking Directions: 1. Stir fry 1 can of panang curry paste with 4 tbsp of oil. 2. Slowly add 200 ml of coconut milk and keep stirring until boil, then add 600 g chicken and stir thoroughly. 3. Slowly add 200 ml of coconut milk, and keep stirring until chicken is cooked. 4. Garnish with sliced fresh chillies and minced kaffir lime leaves. Ready to serve (Serves 5-6).
Ingredients
chili, garlic, shallot, lemon grass, salt, sugar, spices, galangal
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