Panang Curry

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  • 1 pound(s) chicken bite-sized
  • 2 clove(s) garlic
  • 1 piece(s) ginger about one inch, grated
  • 1/4 cup(s) water
  • 2 tablespoon(s) fish sauce
  • 1 medium onion sliced
  • 1 can(s) (13.5 oz) coconut milk
  • 3 tablespoon(s) Panang curry paste
  • 1 carrot peeled and sliced
  • 1 tablespoon(s) sugar
  • 1/2 red bell pepper seeded and sliced
  • 5 basil leaves
  • salt


  1. Heat 1/2 coconut milk on medium high heat until boiling.
  2. Add curry paste and dissolve.
  3. Add remaining indregients and cook until chicken is fully cooked and carrots are tender.
  4. Serve over rice.
April 2013

This recipe is a personal recipe added by sbrand1 and has not been tested or endorsed by MyRecipes.

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