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Panang chicken curry na chicken breast sa Panang paste at coconut milk kasama ang pea eggplant, sili, at kaffir lime leaves.
I-stir-fry ang Panang curry paste (ngayon ay sinubukan ko ang brand na Lobo; pagkatapos magluto, inirerekomenda ko na huwag gamitin ang buong pakete dahil maaaring masyadong maalat. Magdagdag ng coconut milk at asukal para balansehin ang lasa). Kapag mabango na ang curry paste, idagdag ang coconut milk at haluin hanggang mahiwalay ang mantika.
Stir-fry the Panang curry paste. (A quick note: I used the Lobo brand today. When you're cooking, I'd recommend not using the entire packet, as it can be quite salty. If it does turn out too salty, you can add some coconut milk and sugar to help balance the flavor.) Continue to stir-fry the paste until it becomes well fragrant. After that, pour in some coconut milk and stir everything together until you see the oil start to separate.
Idagdag ang hiniwa na chicken breast at lutuin hanggang maluto. Ayusin ang seasoning ayon sa panlasa; nagdagdag lang ako ng kaunting asukal at masarap ito.
Add the sliced chicken breast to the pan and cook it until it's fully done. Taste the curry and adjust the seasoning to your preference; I personally found it delicious after adding just a bit more sugar.
Idagdag ang pea eggplant, hiniwa na chili peppers, at manipis na hiniwa na kaffir lime leaves. Haluin hanggang maluto ang eggplant, pagkatapos ay handa na itong ihain.
Stir in the pea eggplant, the sliced chili peppers, and the thinly sliced kaffir lime leaves. Continue to stir and cook until the pea eggplant is tender. Once the eggplant is cooked, your curry is ready to be served.
