Panang Curry

Indulge in the rich, aromatic flavors of Panang Curry, where tender chicken meets creamy coconut milk and vibrant bell peppers. This Thai delight is perfect for a cozy weeknight dinner or a special gathering with friends.

• 1 tablespoon Panang curry paste
• 400 ml coconut milk
• 300 g chicken breast
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 cup red bell pepper
• 1 cup basil leaves
• 2 tablespoon lime juice

Method

1. 1

   In a large pan, heat a tablespoon of coconut milk over medium heat until it starts to separate.

2. 2

   Add the Panang curry paste to the pan and stir-fry for a couple of minutes until fragrant.

3. 3

   Pour in the rest of the coconut milk and stir well to combine with the curry paste.

4. 4

   Add the sliced chicken breast, fish sauce, and brown sugar to the pan. Cook for about 15 minutes or until the chicken is cooked through.

5. 5

   Stir in the sliced red bell pepper and cook for another 5 minutes until tender.

6. 6

   Add the basil leaves and lime juice, stirring gently to combine. Remove from heat.

7. 7

   Serve hot with steamed jasmine rice.