Panang Curry with Chicken

Ingredients

• 6 medium tomatoes
• 500 g chicken breast fillet
• 3 kaffir lime leaves
• 1 handful Thai basil
• 250 ml coconut milk
• 1 tbsp Panang curry paste
• 2 tbsp nam pla
• 1 tbsp brown sugar

Instructions

1. 1.

   Rinse the tomatoes with boiling water, cool them and peel off the skin. Remove the stem end and halve the tomatoes. Rinse the chicken meat, pat dry and cut into strips. Slice the lime leaves into very thin strips. Rinse the basil, shake dry and pick off the leaves.

2. 2.

   Heat the coconut milk in a pot and stir in the curry paste. Let it simmer for about 1 minute over low heat. Then add the chicken, tomatoes, about two‑thirds of the lime leaf strips, nam pla and sugar. Cook over low heat for about 5 minutes. In the last few minutes add the basil leaves. Taste the Panang curry with chicken and serve in bowls. Garnish with an orchid flower if desired.