Panang Curry
Recreate a Thai restaurant favorite at home! This easy Panang curry recipe combines tender chicken and vegetables in a fragrant coconut curry and peanut sauce.
Ingredient:
- 1½ tablespoons vegetable oil
- 1 red, orange, or yellow bell pepper, diced
- 1 small bunch scallions, light and dark green parts, sliced diagonally into 1-inch pieces
- 3 cloves garlic, minced
- 1 (14-oz) can unsweetened coconut milk (see note)
- 2½ tablespoons Thai red curry paste
- 2 tablespoons fish sauce
- 2½ tablespoons packed dark brown sugar
- 1¼ pounds chicken breast or tenderloins, thinly sliced into bite-size pieces
- 1 tablespoon lime juice plus lime wedges for serving (you'll need 2 limes)
- ¼ cup fresh chopped cilantro
- ⅓ cup dry roasted peanuts, finely chopped
Recipe Direction :
- Heat the oil in a large nonstick pan over medium-low heat. Add the pepper and cook, stirring frequently, until softened and starting to brown, 3 to 4 minutes. Add the scallions and cook, stirring frequently, until softened, 1 to 2 minutes. Add the garlic and cook, stirring constantly, for 30 seconds more; do not brown.
- Add the coconut milk, curry paste, fish sauce, and sugar and whisk together. Bring to a gentle boil, then reduce the heat to a simmer and cook, uncovered, until slightly thickened, about 2 minutes. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 8 minutes. (Do not let the sauce vigorously boil; the idea is to cook the chicken gently so that it's tender.) Stir in the lime juice, cilantro, and peanuts. Taste and adjust seasoning with more lime, if necessary. Serve with jasmine rice.