Chicken Panang Curry
Description
This bright panang curry with coconut milk and chicken is a quick and easy weeknight dinner full of enticing flavors and a hint of spice.
Ingredients
•
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
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2 teaspoons brown sugar
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1 tablespoon Thai seasoning
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1 clove garlic, crushed
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1 red bell pepper, thinly sliced
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1 stalk lemongrass, bottom third only, peeled and minced
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1/4 cup Thai basil leaves, torn into bite-size pieces
Directions
1
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).
2
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.