- 1 tablespoon red curry paste, or more to taste
- 2 (14 ounce) cans coconut milk
- 4 skinless, boneless chicken breasts, cubed
- 2 tablespoons fish sauce
- 2 teaspoons brown sugar
- 1 tablespoon Thai seasoning (optional)
- 1 clove garlic, crushed
- 1 red bell pepper, thinly sliced (optional)
- 1 stalk lemongrass, bottom third only, peeled and minced
- 1/4 cup Thai basil leaves, torn into bite-size pieces
- Heat a wok or large skillet over medium-low heat. Add curry paste; fry until fragrant, about 30 seconds. Pour in coconut milk. Bring to a slow boil. Stir in chicken, fish sauce, brown sugar, Thai seasoning, and garlic. Simmer until sauce starts to thicken and chicken is cooked through, 6 to 8 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
- Stir red bell pepper into the wok; cook until heated through, 3 to 5 minutes. Add lemongrass and basil; stir to distribute flavors, about 1 minute.
05/02/2018
recipepes.com
Chicken Panang Curry, recipe
PT15M
PT1H
5
455 calories
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