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.
Heat vegetable oil over medium-high heat in a large non-stick skillet.
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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.
3
Stir in Panang curry paste and smooth peanut butter, and sauté for 1 minute.
4
Pour in 1 ½ cans of coconut milk into the skillet.
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In a separate bowl, whisk cornstarch into the remaining 1/2 can coconut milk and then add this mixture to the skillet.
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Add the cubed chicken to the skillet, stirring to coat.
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Simmer for 10-15 minutes, or until chicken is no longer pink and the sauce has begun to thicken.
8
Stir in light brown sugar, fish sauce, lime juice, and Thai basil leaves.
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Simmer for 5 minutes.
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Season with salt and pepper, according to taste.
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Serve the Panang Chicken Curry over hot cooked rice.