- 2 tablespoons palm sugar
Let’s first start by frying up the curry paste in a large skillet (or wok) over medium heat until fragrant. Stir in the coconut milk into the curry paste and bring it to a boil.
Throw in the chicken. Cook and stir until chicken almost cooked through – about 10 – 15 minutes.
Gently stir in palm sugar, fish sauce, and lime leaves into the mix. Simmer for 5 minutes. If you need it to be more salty, add fish sauce. Finally, garnish your beautiful panang dish with sliced red chili peppers and Thai basil leaves.
So, imagine you’re in Bangkok, Thailand and you’re bored. What to do you think to yourself. I know!
Why don’t you try to see the more seedy side of the beautiful city of Bangkok. Get involved in the underbelly and shady business of sex tourism. It may be spicy and quite memorable. But before you venture out be sure to make your panang curry extra spicy, just to get you in the mood for tonight’s festivities.