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20 Minute Panang Chicken Curry

🇹🇭 Thailand

Servings: 4 Prep: 10 minutes Cook: 10 minutes Total: 20 minutes

Ingredients

  • 1 ½-2 (14 oz) cans coconut milk
  • 2-4 tablespoons Panang curry paste
  • 1 tablespoon creamy peanut butter
  • 1 ¼ pounds boneless skinless chicken, thinly sliced
  • 1-2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon tamarind paste concentrate (more to taste)
  • 1 shallot, thinly sliced (or ½ red onion)
  • 1 red bell pepper, thinly sliced
  • 3 kefir lime leaves (optional)
  • ¼ cup basil leaves, for topping

Steps

  1. Skim 2 tablespoons of coconut cream from the top of the can and add to a sauté pan over medium-high heat.
  2. Add curry paste and peanut butter; cook for 1 minute.
  3. Add chicken and stir to coat; cook 1-2 minutes, deglazing with a little water if the sauce sticks.
  4. Stir in remaining coconut milk (start with 1 ½ cans), kefir lime leaves, fish sauce, brown sugar, shallot, and bell pepper.
  5. Bring to a simmer, then lower heat and cook 2-3 minutes until chicken is cooked through.
  6. Taste and adjust with more coconut milk, sugar, tamarind, or fish sauce as needed.
  7. Turn off heat and stir in basil.
  8. Serve warm with rice or rice noodles.

Source: www.littlespicejar.com