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Panang curry
5.0 (782 reviews)
Quick and Easy Panang Curry made with chicken and sautéed vegetables in a bold and creamy coconut sauce, served over rice.
Total Time40
Servings5
691
Caloriesper servingNutrition Information
691
Calories
48 g
Fat
27 g
Carbs
44 g
Protein
5 g
Fiber
19 g
Sugar
Ingredients
- 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
- 1/4 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)
Instructions
- 1Heat 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.
- 2Add curry paste and peanut butter and saute for 1 minute. Add 1 ½ cans of coconut milk. Whisk cornstarch into remaining 1/2 can coconut milk then add to the pan. Stir well.
- 3Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.
- 4Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.
- 5Serve over hot cooked rice.