20 Minute Panang Chicken Curry Recipe

Name: 20 Minute Panang Chicken Curry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4-5 servings
Ingredients: 1 ½ -2 (14-ounce) can coconut milk; 2-4 tablespoons Panang curry paste; 1 tablespoon creamy peanut butter; 1 ¼ pound boneless skinless chicken, thinly sliced; 1-2 tablespoons fish sauce; 2 tablespoons brown sugar; 1 teaspoon tamarind paste concentrate (or more for more tang); 1 shallot, thinly sliced (or ½ red onion); 1 red bell pepper, thinly sliced; 3 kefir lime leaves, optional; ¼ cup basil leaves

Ingredients

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

	PREP TIME 10m	COOK TIME 10m	TOTAL TIME 20m
YIELD 4-5 servings

Instructions

PASTE: Without shaking the can, skim off two tablespoons of the coconut cream and add it to a sauté pan set over medium-high heat. Add the Panang curry paste along with the peanut butter and cook for 1 minute. Add the chicken and stir to coat, cook for 1-2 minutes. If at any point the sauce begins to stick to the pan, add a couple tablespoons of water to deglaze. Stir in the remaining coconut milk, starting with 1 1/2 cans (adjust with more later if desired.) Add the kefir lime leaves, fish sauce, brown sugar, sliced onion, and red bell pepper.
SIMMER: Allow the curry to come to a simmer, lower the heat and let simmer for 2-3 minutes or until the chicken cooks through. Taste and adjust with additional coconut milk, sugar, tamarind, or fish sauce as desired. Turn off the heat and stir in the basil. Serve warm with rice or cooked rice noodles.

Dinner