Chicken Panang Curry Recipe
"A red curry made with coconut milk. This goes well with chicken, beef, pork, or just veggies! For this recipe I used chicken, but adjust according to taste. Serve with sticky rice."
- 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.
- Cook’s Note:
- You do not want to boil it so much that an orange oil appears on top; reduce the heat if this happens.
- If you are scaling this recipe up or down, count on using 1 can of coconut milk for every 2 to 3 chicken breasts.
Per Serving: 537 calories;46.6 g fat;13.6 g carbohydrates;28.3 g protein;59 mg cholesterol;695 mg sodium.Full nutrition
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