Prep Time: 10 mins | Cook Time: 22 mins | Total Time: 32 mins | Yield: 6 Servings
I love Thai foods, especially this Panang Chicken Curry! The sauce is so rich with delicious flavors that I can eat it pretty much every day! This is the best recipe I have tried and it’s so easy to prepare. Try it now!
Ingredients:
1 red bell pepper, seeded and chopped
12 kaffir lime leaves, crushed
1 tbsp coconut oil
1 tbsp peanut butter
2 cloves garlic, minced
13.5 oz. thick coconut milk, unsweetened (1 can)
3 tbsp fish sauce
¼ c Thai basil leaves or sweet basil
1 orange bell pepper, seeded and chopped
1 small onion, peeled and chopped
4 oz. Panang red curry paste (1 can)
1 ½ lbs. boneless, skinless chicken thighs chopped
Directions:
Slice the chicken into small cuts.
Roughly chop the peppers and onions into 1-inch cuts. Crush the kaffir lime leaves and mince the garlic.
Place a 14-inch skillet on the stove and turn the heat to medium-high.
Add coconut oil and allow it to become hot.
Add the slice of onions and peppers, then sauté for 2 minutes or until translucent and soft.
Add the minced garlic, then sauté for a minute or until aromatic.
Push the sauteed veggies to one side of the skillet, then add peanut butter and Panang red curry paste in the middle. Stir and cook for 2 minutes.
Add fish sauce, coconut milk, and kaffir lime leaves. Stir everything until well incorporated.
Add the chicken slices, then stir and bring the mixture to a boil.
Reduce the heat to low, then simmer everything for about 10 to 15 minutes to cook the chicken.
Turn off the heat, then add fresh basil leaves and stir until well blended.
Serve hot over noodles, quinoa, or rice. Enjoy!
Nutrition Facts:
Serving: 6ounces, calories: 340 kcal, carbohydrates: 8g, protein: 24g, fat: 23g, saturated fat: 16g, cholesterol: 107mg, sodium: 163mg, potassium: 545mg, fiber: 2g, sugar: 4g, vitamin a: 4300iu, vitamin c: 54.7mg, calcium: 56mg, iron: 3.8mg
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