Panang Curry
Panang curry is creamy and delicious Thai dish. Creamy coconut milk and curry paste sauce make it more creamy.
Ingredients
- 2 tbsp olive oil
- 1½ pound boneless skinless chicken thighs, cut into bite-size pieces
- 1 small white onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 2 cloves garlic, minced
- 4 ounces Panang curry paste
- 1 tbsp peanut butter
- 2 tbsp brown sugar
- 14 ounces coconut milk, full fat
- 1 tbsp fish sauce
- ½ lime, juiced
- ¼ cup Thai basil leaves or sweet basil
- chopped peanuts and red pepper flakes, for serving
Instructions
- Take a large wok. Add the cooking oil in it and set it over medium-high heat.
- Add the peppers and onion. Simmer, uncovered, for 5 minutes or until the veggies are tender.
- Cook for 30 seconds after adding the garlic. Put the veggies on hold.
- If necessary, add extra oil to the pan along with the chicken pieces. Cook until the exterior of the chicken is browned. Later, it will cook through in the sauce. Put the chicken on hold.
- To extract the oils from the paste, return to the pan and scoop the paste in, stirring.
- Add the cooked chicken and veggies to the paste and stir. Add another minute of cooking time.
- Stir the fish sauce, lime juice, brown sugar, and peanut butter.
- Keep cooking, stirring often, for three minutes.
- After reducing the heat to medium, add the coconut milk. Stir with a whisk.
- The chicken should be cooked through and the sauce should have a slight thickening after 5 to 7 minutes of cooking.
- Before serving, add the Thai basil leaves.