Panang Curry
Ingredients
- 1-1.5 lbs chicken breast, sliced or chopped
- 1 onion, chopped
- 1 bell pepper, chopped
- 1-2 cups broccoli, chopped
- 3-5 garlic cloves, chopped
- 1 tablespoon canola or coconut oil
- 1-2 tablespoons brown sugar
- 65 grams Panang curry paste
- 6-10 kaffir lime leaves, smashed to release oils
- 1 tablespoon peanut butter (optional)
- 1 can of coconut milk
- 1-3 tablespoons of fish sauce
- 1⁄4-1⁄2 cup of fresh Thai basil leaves
- 1 cup of dry rice
Directions
Measure 1 cup dry rice into pot
Add 2 cups water
Place on high heat
When water boils, stir, set heat to low, and cover
Wash and prep vegetables
Prep chicken
Place a skillet or wok over high heat
Add 1 tablespoon of oil
When oil is hot, add onions
Stir for 1-2 minutes
Add peppers and garlic
Stir for 1-2 minutes
Add curry paste
Add peanut butter (optional)
Stir for 1-2 minutes
Add first half can of coconut milk
Add chicken
Stir until curry paste is mixed
When chicken is half cooked, add remaining coconut milk
Add broccoli
Add fish sauce to taste
Add brown sugar to taste
Let simmer until thickened, broccoli softened, and chicken cooked through
Remove from heat
Stir in basil
Serve with rice