The Best Thai Panang Chicken Curry

Name: The Best Thai Panang Chicken Curry
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Ingredients: 1 1/2 pounds boneless skinless chicken thighs (chopped); 1 small onion, (peeled and chopped); 1 red bell pepper, (seeded and chopped); 1 orange bell pepper, (seeded and chopped); 2 cloves garlic, (minced); 1 tablespoon coconut oil; 4 ounces Panang red curry paste ((1 can)); 1 tablespoon peanut butter; 12 kaffir lime leaves, (crushed); 13.5 ounces thick coconut milk, (unsweetened (1 can)); 3 tablespoons fish sauce; 1/4 cup Thai basil leaves (or sweet basil)

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Prep Time: 10 minutes

Cook Time: 22 minutes

Total: 32 minutes

Servings: 6

Cost: $5.02 /serving

Author : Sommer Collier

chicken curry thai curry thai panang

Instructions

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Step 1

Cut the chicken into bite-size pieces. Chop the onions and peppers into rough 1-inch pieces. Mince the garlic. Then crush the kaffir lime leaves to help release their oils.

Step 2

Place a 14-inch skillet (or wok) over medium-high heat. Add the coconut oil. Once the oil melts, add the onions. Sauté for 1 minute, then add the peppers and garlic. Sauté another 2-3 minutes.

Step 3

Move the veggies to the sides of the skillet and add the panang red curry paste and peanut butter to the center of the pan. Sauté the curry for 2-3 minutes to intensify the flavor, moving around the pan. Then add the kaffir lime leaves, coconut milk, and fish sauce. Stir to blend.

Step 4

Stir in the chopped chicken and bring to a boil. Lower the heat and simmer for 10-15 minutes, until the chicken is cooked through and the sauce thickens. Stir occasionally. Remove from heat and stir in the basil leaves. Serve with rice, quinoa, or noodles.

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