Coconut Milk-Free Panang Curry Chicken recipe
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Ingredients
- 2 cups light cream ¼ teaspoon coconut extract, or to taste ¼ cup Panang-style red curry paste 2 tablespoons chicken broth, or to taste 1 pound skinless, boneless chicken breast halves, cubed ½ red bell pepper, chopped ½ green bell pepper, chopped ½ white onion, chopped 2 tablespoons Asian fish sauce (nam pla) 1 tablespoon white sugar 2 cloves garlic, minced 1 teaspoon dried basil 1 tablespoon all-purpose flour, or as needed
Nutrition Info
- 175 caloriescarbohydrate: 11.1 gcholesterol: 64.8 mgfat: 11.3 gfiber: 1 gprotein: 30 gsaturatedFat: 1.3 gservingSize: -sodium: 921 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Coconut Milk-Free Panang Curry Chicken
Directions
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Heat cream and coconut extract in a skillet or wok over medium-high heat. Whisk curry paste and chicken broth together in a bowl, stir into cream mixture and bring to a simmer. Add chicken, cover, and cook just until chicken is no longer pink in the center, about 3 minutes.
Stir red pepper, green pepper, onion, fish sauce, sugar, garlic, and basil into the curry mixture. Replace cover, cook until vegetables are just cooked through, about 3 minutes more. Stir in flour to thicken to desired consistency.