Chicken Panang Curry recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes
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 2 teaspoons brown sugar 1 tablespoon Thai seasoning 1 clove garlic, crushed 1 red bell pepper, thinly sliced 1 stalk lemongrass, bottom third only, peeled and minced ¼ cup Thai basil leaves, torn into bite-size pieces
Nutrition Info
- 537 caloriescarbohydrate: 13.6 gcholesterol: 58.5 mgfat: 46.6 gfiber: 2.9 gprotein: 28.3 gsaturatedFat: 37.9 gservingSize: -sodium: 694.9 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Chicken Panang Curry
Directions
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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.