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Panang Chicken Curry
Is anyone on a diet, but still craves Thai curry? Here’s one thing you can do to cook a healthier version of Thai curry “PaneangChicken”. Use “Low-fat milk” or “Soy milk” instead of coconut milk. Your Paneang Chicken will still taste good, but with a lot less fat. Here’s a full list of ingredients for you.

Cooking Oil 2 tablespoons
Low fat milk or soy milk 1 cup
Chicken 300 g. (We recommend to use chicken breast or tenderloin if you want to reduce fat & calories a bit more)
Kaffir lime leaves 4 leaves
Fish sauce 1 tablespoon
Loaf sugar 1 tablespoon
Paneang paste 3 tablespoons
Sweet Basil 50 g.
Chopped kaffir lime leaves
Sliced Red chillies

Instruction

Saute the curry paste in cooking oil until aromatic (about 2 -3 mins), and add ¼ cup of milk to deglaze the paste.
Add kaffir lime leaves and sliced chicken to the pan and toss to coat thoroughly in the curry paste.
Add the rest of the milk, fish sauce, loaf sugar and cook till the chicken is done.
Remove the pan from the heat.
Add sweet basil, chopped kaffir lime leaves and sliced Red chillies. And the most important part - serve Chicken Paneang with Thai rice!

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