Panang curry
5 servings

Quick and Easy Panang Curry made with chicken and sautéed vegetables in a bold and creamy coconut sauce, served over rice.

Ingredients

  • 1 tablespoon oil
  • 2 tablespoons Panang curry paste
  • 1 tablespoon peanut butter
  • 2 pounds chicken breasts
  • 1 small onion
  • 1 green bell pepper
  • 1 red bell pepper
  • 2 teaspoons freshly grated ginger
  • 4 garlic cloves
  • 2 14 oz cans coconut milk
  • 2 teaspoons cornstarch
  • 1/4 cup light brown sugar
  • 1 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1 cup loosely packed basil leaves
  • Hot cooked rice

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.

  4. 4

    Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes.Season with salt and pepper, to taste.

  5. 5

    Serve over hot cooked rice.