Cooked - Panang Curry

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Panang Curry

5.0

1 tablespoon oil

2 tablespoons Panang curry paste (*)

1 tablespoon peanut butter

2 pounds 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 teaspoons freshly grated ginger

4 garlic cloves (, minced)

2 14 oz cans coconut milk ((Chaokoh brand is my favorite))

2 teaspoons cornstarch

¼ cup light brown sugar (, packed)

1 tablespoons fish sauce

1 tablespoon lime juice

1 cup loosely packed basil leaves (, roughly chopped)

Hot cooked rice (white, brown or jasmine)

Heat oil over medium-high heat in large non-stick skillet. Saute onions for 2 minutes, then add bell peppers, garlic and ginger and saute for 2 minutes more.
Add curry paste and peanut butter and saute for 1 minute. Add 1 ½ cans of coconut milk. Whisk cornstarch into remaining ½ can coconut milk then add to the pan. Stir well.
Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.
Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.
Serve over hot cooked rice.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 114 weeks ago

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