Panang Curry Chicken
Rich, complex curry with peanuts and chicken, less soupy than red curry, more intense and creamy.
Ingredients (serves 4)
- 1.5 lb chicken breast
- 1 can coconut milk
- 3 tablespoons panang curry paste
- 1/4 cup peanut butter
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- 2 kaffir lime leaves
- 1 red bell pepper
- 1 cup carrot slices
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Save this recipeInstructions
- 1
Cut chicken into 1-inch cubes. Slice bell pepper into strips.
- 2
Heat 1 tablespoon oil in a large pot over medium heat. Stir in curry paste and cook for 1 minute.
- 3
Add chicken and cook until no longer pink on the outside, about 5 minutes.
- 4
Pour in coconut milk, stirring to combine. Add fish sauce, palm sugar, lime leaves, and carrots. Simmer for 12 minutes until carrots are tender.
- 5
Stir in peanut butter and bell pepper. Simmer for 3 minutes until peppers are tender-crisp and peanut butter is incorporated.
- 6
Taste and adjust seasoning. Serve over jasmine rice.
