Panang Curry
This panang curry is an easy version that you can make at home. I love panang curry with it's sweet, creamy, savory flavors that just seem to dance on your tongue.
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 cup bell peppers - any color spiced into strips if you want it like a restaurant or diced for easy eating
- 1 small onion - diced
- 1 1/2 tablespoons panang curry paste - more or less to preference
- 2 - 14 ounce cans coconut milk - the cans are usually 13.66 ounces
- 2 tablespoons sugar
- 2 chicken thighs - sliced into thin pieces if you want it like a restaurant or diced into bite size pieces
- 1 cup water
- 1 tablespoon soy sauce
- 3 tablespoon smooth peanut butter
- 1 tablespoon lime juice
- 1 handful of Thai basil - chopped
- 1/2 cup chopped peanuts - optional
Instructions
- In a large sauce pan, add olive oil, bell peppers and onions and sauté until onions start to soften.
- Add panang curry paste, coconut milk, sugar and bring to a boil.
- Let the mixture simmer for a few minutes then add in the chicken, water and soy sauce and simmer for about 10 minutes or until the chicken is cooked through.
- Add the peanut butter, lime juice, Thai basil and optional chopped peanuts. Then simmer for another 5 minutes..
- Taste curry and adjust salt and lime juice to preference and enjoy over rice.
- If the curry is too spicy, you can add more coconut milk, more sugar and more lime juice to balance it out.