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!
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
1/4 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
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 1/2 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!
Place any leftovers in the freezer and it can last up to 2 to 3 months.
Calories: 327kcal | Carbohydrates: 19g | Protein: 41g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 116mg | Sodium: 519mg | Potassium: 842mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1833IU | Vitamin C: 55mg | Calcium: 37mg | Iron: 1mg
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