Chicken Thigh Panaeng Curry

Ingredients:

2 Chicken thighs
2 tablespoons panaeng curry paste
2 tablespoons vegetable cooking oil
150 gms coconut milk
2 tablespoons fish sauce
10 basil leaves
3 kaffir lime leaves
1 lemongrass
3 Red chilli

Preparations

1. Boil water with lemongrass then add chicken thighs wait until cooked.

2. Heat the oil in a wok and fry the curry paste for one minute, then pour in the coconut milk and boil.

3. Add chicken thighs and season with fish sauce.

4. Wait until cooked, add chilli and kaffir lime leaves. Serve with hot steamed rice.