Chicken Panang Curry Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 T. Coconut/Olive Oil
1-2 T. Panang Curry Paste (I use Mar Ploy brand)
2 lbs. chicken breasts (thinly sliced into 1/8" slices against the grain)
3 red bell peppers, thinly sliced
2 tsp. freshly grated ginger
4 garlic cloves, minced
2-14 oz. cans quality coconut milk (Chaokoh is my favorite)
1 T. Cornstartch
1/4 C. light brown sugar, packed
2 T. Fish Sauce
1 T. Lime Juice
1 Bay Leaf
1/4 tsp. dried Thyme
1 C. loosely packed basil leaves, roughly chopped
Garnish: (optional)
-fresh basil
-fresh lime juice
-Sriracha/ Asian Hot Sauce
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Directions: |
Directions:1. Heat Oil over medium high heat in a large nonstick skillet. Add curry paste and saute for 1 minute.
2. Add sliced chicken and cook until chicken is no longer pink. Add ginger and garlic and saute 30 seconds.
3. Add 1 1/2 cans coconut milk. Whisk cornstarch into remaining 1/2 can coconut milk then add to skillet. Stir in sugar, fish sauce, lime juice, bay leaf, thyme and salt. Simmer for 5 minutes then add red bell peppers and basil and simmer 2-3 minutes or until peppers are crisp tender. Discard Bay Leaf.
4. Garnish with additional optional fresh basil, lime juice and Sriracha to taste. Serve with rice. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:18 minutes |
Personal
Notes: |
Personal
Notes: I got this recipe from Carlsbad Cravings and my whole family LOVES it!
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