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Creamy Panang Chicken Curry

Name: Creamy Panang Chicken Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 tablespoon vegetable oil; 2 tablespoons Panang curry paste; 1 tablespoon smooth peanut butter; 1 small yellow onion, thinly sliced; 2 pounds boneless, skinless chicken breasts, cubed; 4 garlic cloves, minced; 2 14 oz cans coconut milk; 1 tablespoon fish sauce; 1/4 cup light brown sugar; 2 teaspoons cornstarch; 1 tablespoon lime juice; 2 teaspoons fresh ginger, grated; Hot cooked rice, for serving; 1 cup Thai basil leaves, loosely packed; 1 red bell pepper, thinly sliced; Salt and pepper, to taste; 1 green bell pepper, thinly sliced

Indulge in this sumptuous Panang Chicken Curry, featuring perfectly cooked chicken and colorful, sautéed vegetables in a rich coconut sauce, all effortlessly prepared and served over a bed of rice.



40 min

TOTAL TIME

865

CALORIES

$3.72

PER SERVING

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Ingredients

17 INGREDIENTS

5 SERVINGS

1 tbsp vegetable oil

2 tbsp panang curry paste

1 tbsp smooth peanut butter

1 small yellow onion

thinly sliced

2 lbs boneless skinless chicken breasts

cubed

4 cloves garlic

minced

28 oz canned coconut milk

1 tbsp fish sauce

1/4 cup light brown sugar

1 cup thai basil leaves

loosely packed

1 whole red bell pepper

thinly sliced

salt & pepper

to taste

1 whole green bell pepper

thinly sliced

Directions

11 STEPS

15 min

PREP TIME

25 min

COOK TIME

40 min

TOTAL TIME

Heat vegetable oil over medium-high heat in a large non-stick skillet.

Sauté yellow onion slices for 2 minutes, then add the sliced green and red bell peppers, minced garlic, and grated ginger, and sauté for 2 minutes more.

Stir in Panang curry paste and smooth peanut butter, and sauté for 1 minute.

Pour in 1 ½ cans of coconut milk into the skillet.

In a separate bowl, whisk cornstarch into the remaining 1/2 can coconut milk and then add this mixture to the skillet.

Add the cubed chicken to the skillet, stirring to coat.

Simmer for 10-15 minutes, or until chicken is no longer pink and the sauce has begun to thicken.

Stir in light brown sugar, fish sauce, lime juice, and Thai basil leaves.

Simmer for 5 minutes.

Season with salt and pepper, according to taste.

Serve the Panang Chicken Curry over hot cooked rice.