Thai Panang Curry

Malzemeler

• 300 g Chicken thighs
• 400 ml Coconut milk
• 3 tbsp Panang curry paste
• 100 g Green beans
• 3 pieces Kaffir lime leaves
• 2 tbsp Fish sauce
• 1 tbsp Brown sugar
• 8 leaves Thai basil
• 200 g Steamed rice

Talimatlar

1. 1

   Fry curry paste in coconut cream for 2 minutes.

2. 2

   Add sliced chicken, cook 5 min.

3. 3

   Add remaining coconut milk, green beans, lime leaves, fish sauce, sugar.

4. 4

   Simmer 10 min. Stir in Thai basil. Serve over rice.