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Panang Chicken Curry

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Ingredients:

Vegetable Oil
2-3 Tbsp Panang Curry Paste (2 for less heat, 2 for more heat)
1 Tbsp Creamy Peanut Butter
2 lbs Boneless Skinless Chicken Breasts, cut into thin strips or 1-inch pieces
1 Small Onion, thinly sliced
Green Bell Pepper, thinly sliced
Red Bell Pepper, thinly sliced
2 Tsp Fresh Ginger, minced
4 Garlic Cloves, minced
2 14 oz Cans Coconut Milk
1 Tbsp Cornstarch
1/4 Cup Light Brown Sugar, packed
1 Tbsp Fish Sauce
1 Tbsp Lime Juice
1 Cup Loosely Packed Basil, roughly chopped
Cooked Rice, for serving

Directions:

  1. Heat oil in a large skillet over medium-high heat. Add the onion and sauté for 2 minutes. Add the bell peppers, ginger, and garlic, and sauté for an additional 2 minutes.
  2. Add the curry paste and peanut butter and stir to combine. Add 1 ½ cans coconut milk and stir to combine. Whisk the cornstarch into the remaining ½ can coconut milk. Pour into the pan and stir to combine.
  3. Bring to a simmer.
  4. Add the chicken and stir to combine. Continue to simmer for 10-15 minutes or until cooked through and an internal temperature of 165 degrees F is reached.
  5. Add the brown sugar, fish sauce, lime juice, and basil. Stir to combine and continue to simmer for 5 minutes.
  6. Prepare the rice according to package instructions while the chicken cooks.
  7. Serve hot over a bed of rice. Enjoy!
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In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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