Panang Curry Chicken
Author: 
Recipe type: Chicken, Main Dish
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Here's a mildly spicy Thai curry that packs a boatload of flavor and is incredibly easy to make!
Ingredients
  • 1 tablespoon coconut oil
  • 3 tablespoons Panang Curry Paste
  • 1 red or yellow bell pepper
  • 1 cup organic vegetables: broccoli, asparagus, snow peas, carrots, etc. Cut veggies into pieces or strips
  • 1 cup onion, thinly sliced
  • 1 ½ pounds organic boneless skinless chicken, either breasts or thighs, cut into 1 inch strips
  • 1 can full fat coconut milk ( See Kate's tips for my recommended brand)
  • 1 tablespoon brown or coconut sugar
  • 1 tablespoon fish sauce (see Kate's tips for my recommended brand)
  • 5 leaves fresh basil (Thai basil if you can get it)
Instructions
  1. Melt the coconut oil in a large pan over medium heat. When hot, add the chicken or whatever meat you're using. Saute for about 2 minutes or until no longer pink. Remove from pan.
  2. Add a bit more coconut oil to the pan, add the curry paste and sauté for 2 minutes until aromatic.
  3. Add coconut milk to the curry paste and blend well. Heat until it boils.
  4. Now add the chicken, onion, veggies, pepper, sugar, fish sauce and basil. Bring to a boil and then reduce the heat to simmering. Simmer for 5 minutes, stirring often.
  5. Taste and adjust seasonings. Add more sugar if needed or salt.
  6. Serve warm over hot jasmine rice, brown rice or cauliflower rice.
Recipe by Kate Battistelli at https://katebattistelli.com/food/main-dishes/panang-curry-chicken/