Chicken Panang Curry

Ingredients
Boneless Chicken
200
Grams
SUNSAUCE Suki Sauce
7
Tablespoons
Coconut milk
1
Cup
Sweet Basil
1
Cup
Thinly Sliced Red Goat Chili
¼
Tablespoon
Thinly Sliced Kaffir Lime Leaves
1
Tablespoon

Cooking Directions

  1. Slice boneless chicken in normal thickness.
  2. Boil coconut milk and pour SUNSAUCE suki sauce simmer until little oil appears on top
  3. Add sliced chicken, thinly sliced lime leaves and stir – fry until done. Spoon up into dish and garnish with red goat paper and sweet basil.