Quick and Easy Thai Panang Curry

Ingredients

• 2 tablespoons vegetable oil
• 2 pounds boneless and skinless chicken breast cubed
• 1 red bell pepper seeded and sliced
• 2 cloves garlic chopped
• 2 fresh red chili peppers sliced and seeded
• 6 tablespoons Panang curry paste
• 2 14-ounce cans coconut milk
• 2 tablespoons brown sugar
• 2 tablespoons fish sauce or to taste
• 6 leaves dried kaffir lime leaves whole (or 2 teaspoons of lime zest)
• a good handful fresh Thai or regular basil chopped
• a good handful of fresh cilantro chopped

Cups - Metric

Instructions

1. Heat 2 tablespoons of oil in large skillet or wok over medium heat.  Add the chicken and brown on all sides.  Add sliced red pepper and cook until softened (about 5 minutes) with a slotted spoon, remove the chicken and peppers from the pan and set aside.
2. Add the garlic and the chili peppers and cook about 30 seconds.  Add the curry paste and fry until fragrant.
3. Stir in the coconut milk into the curry paste and bring to a boil.  Add the chicken mixture.  Cook and stir until the chicken is nearly cooked through, 10 to 15 minutes.
4. Stir the sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes.
5. Taste for saltiness and if more is needed, add more fish sauce if necessary.
6. Add the basil and cilantro before serving.

source:https://www.errenskitchen.com/quick-easy-thai-penang-curry/2/

Share on Facebook

Share on Twitter

Share on Google+

Share on LinkedIn

Subscribe to receive free email updates: