Gluten-Free JOC Soups and Stews Thai Panang Curry

Ingredients:

1.5 lbs boneless chicken, sliced
2 tbsp gluten-free Panang curry paste
1 can (14 oz) gluten-free coconut milk
1 tbsp gluten-free fish sauce
1 tbsp gluten-free palm sugar
1 kaffir lime leaf, finely sliced
1 red chili, sliced (optional for heat)
1 tbsp cooking oil
Fresh basil leaves for garnish

Steps:

Heat oil in a pan, add Panang curry paste, and stir until fragrant.
Add sliced chicken, cook until browned on all sides.
Pour in coconut milk, fish sauce, and palm sugar. Stir well.
Add kaffir lime leaf and sliced red chili for extra heat if desired.
Simmer until the chicken is cooked through and the sauce thickens.
Adjust seasoning if needed and simmer for a few more minutes.
Serve this gluten-free Thai Panang Curry over rice.
Enjoy the rich and aromatic flavors of this gluten-free Thai Panang Curry!