Panang Curry

Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 5 Servings

This Panang Curry recipe is super legit! It tastes like the ones I had in Thailand a few years back. Oh, man, you need to give this one a try and taste it yourself. Enjoy!

Ingredients:

1 tbsp oil

2 tbsp Panang curry paste *

1 tbsp peanut butter

2 lbs chicken breasts, cut into pieces against the grain

1 small onion, sliced

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced

2 tsp freshly grated ginger

4 garlic cloves, minced

2 14 ounces cans coconut milk (Chaokoh brand is my favourite)

2 tsp cornstarch

¼ c light brown sugar, packed

1 tbsp fish sauce

1 tbsp lime juice

1 c loosely packed basil leaves, roughly chopped

Hot cooked rice white, brown, or jasmine

Directions:

Step 1: Place a large non-stick skillet on the stove and turn the heat to medium-high.

Step 2: Add in oil and allow it to become hot.

Step 3: Add in the onions and sauté for about 2 minutes or until translucent.

Step 4: Add in the garlic, ginger, and bell peppers. Sauté for 2 minutes more or until aromatic.

Step 5: Add in the peanut butter and curry paste. Sauté for about a minute.

Step 6: Add 1 ½ can of coconut milk and whisk until just blended.

Step 7: In a small mixing bowl, add the rest of the coconut milk and cornstarch. Whisk until well blended, then pour it into the skillet. Stir until well combined.

Step 8: Add in the chicken and stir until well coated with the sauce.

Step 9: Bring the mixture to a simmer for about 15 minutes or until the chicken is cooked through and the sauce is thick.

Step 10: Add in fish sauce, sugar, basil, and lime juice. Stir until well combined.

Step 11: Simmer the mixture again for 5 more minutes.

Step 12: Don’t forget to season with salt and pepper.

Step 13: Serve over rice. Enjoy!

Notes:

Place any leftovers in the freezer and it can last up to 2 to 3 months.

Nutrition Facts:

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