Thai Chicken Panang Curry (Gluten Free, Dairy Free)
Ingredients
- 1 tablespoon olive oil
- 2-3 tablespoons Panang curry paste
- 2 chicken breasts (cut into cubes)
- 400 milliliters can of coconut milk
- 1 tablespoon brown or coconut palm sugar
- 1 teaspoon fish sauce
- 3 kaffir lime leaves (torn)
- 1 tablespoon crushed peanuts (optional)
Instructions
- Heat the olive oil in a shallow pan over a medium heat
- Add the chicken and cook for 5 minutes
- Stir in the curry paste and cook for another 5 minutes
- Mix in the sugar and fish sauce
- Pour in the coconut milk and bring to the boil
- Simmer for 15 minutes
- Top with the kaffir lime leaves and crushed peanuts
- Serve with rice
gluten free dinner ideas