Prep Time: 10 mins | Cook Time: 22 mins | Total Time: 32 mins | Yield: 6 Servings
This is my favorite Thai dish! In less than an hour, this Thai Panang Chicken Curry is ready to be devoured! This is truly a recipe to die for. Serve this with rice and you have yourself a meal to remember. Enjoy!
Ingredients:
13.5 oz. thick coconut milk, unsweetened (1 can)
3 tbsp fish sauce
1/4 c Thai basil leaves or sweet basil
4 oz. Panang red curry paste (1 can)
1 tbsp coconut oil
1 tbsp peanut butter
1 red bell pepper, seeded and chopped
12 kaffir lime leaves, crushed
1 1/2 lbs. boneless, skinless chicken thighs chopped
2 cloves garlic, minced
1 small onion, peeled and chopped
1 orange bell pepper, seeded and chopped
Directions:
1. Slice the chicken into small pieces.
2. Roughly chop the peppers and onions, then mince the garlic.
3. Put a 14-inch skillet on the stove and turn the heat to medium-high.
4. Add coconut oil and allow it to become hot.
5. Add the onions and peppers, then sauté for 2 minutes or until soft.
6. Add garlic, then sauté for a minute or until aromatic.
7. Push the sauteed veggies to one side of the skillet, then add peanut butter and panang red curry paste in the middle of the skillet. Cook for 2 minutes.
8. Add coconut milk, fish sauce, and kaffir lime leaves. Stir everything until well mixed.
9. Add the chicken slices, then stir until well combined. Allow the mixture to boil.
10. Reduce the heat to low, then simmer everything for about 10 to 15 minutes.
11. Turn off the heat, then add fresh basil leaves and stir until well blended.
12. Serve right away with noodles, rice, or quinoa. 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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