Panang Curry
Total Time: 1 hourYield: 5 Servings
Source: tastesbetterfromscratch.com
Category: Poultry
Ingredients
1 tablespoon Vegetable Oil2 tablespoons Panang Curry Paste
1 tablespoon Peanut Butter
2 pounds Chicken Thighs (cut into small pieces)
1 whole Onion (sliced)
1 whole Green Pepper (thinly sliced)
1 whole Red Pepper (thinly sliced)
2 teaspoons Ginger (grated)
4 cloves Garlic (minced)
28 ounces Coconut Milk
2 teaspoons Cornstarch
1⁄4 cup Brown Sugar
1 tablespoon Fish Sauce
1 tablespoon Lime Juice
1 cup Thai Basil
dash Salt
dash Ground Black Pepper
Directions
- Heat oil over medium-high heat in large non-stick skillet. Saute onions for 2 minutes, then add bell peppers, garlic and ginger and saute for 2 minutes more.
- Add curry paste and peanut butter and saute for 1 minute. Add 1 ½ cans of coconut milk. Whisk cornstarch into remaining 1/2 can coconut milk then add to the pan. Stir well.
- Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.
- Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.
- Serve immediately over hot cooked rice.