Ingredients:
2 Chicken breasts
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. Heat the oil in a wok and fry the curry paste for one minute, then pour in the coconut milk and boil.
2. Add chicken breasts and season with fish sauce.
3. Wait until cooked, add chilli and kaffir lime leaves. Serve with hot steamed rice.
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