Name: Panang Curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1½ tablespoons vegetable oil; 1 red, orange, or yellow bell pepper, diced; 1 small bunch scallions, light and dark green parts, sliced diagonally into 1-inch pieces; 3 cloves garlic, minced; 1 (14-oz) can unsweetened coconut milk (see note); 2½ tablespoons Thai red curry paste; 2 tablespoons fish sauce; 2½ tablespoons packed dark brown sugar; 1¼ pounds chicken breast or tenderloins, thinly sliced into bite-size pieces; 1 tablespoon lime juice plus lime wedges for serving (you'll need 2 limes); ¼ cup fresh chopped cilantro; ⅓ cup dry roasted peanuts, finely chopped

Ingredients

(Servings: 4)

1½ tablespoons vegetable oil

1 red, orange, or yellow bell pepper, diced

1 small bunch scallions, light and dark green parts, sliced diagonally into 1-inch pieces

3 cloves garlic, minced

1 (14-oz) can unsweetened coconut milk (see note)

2½ tablespoons Thai red curry paste

2 tablespoons fish sauce

2½ tablespoons packed dark brown sugar

1¼ pounds chicken breast or tenderloins, thinly sliced into bite-size pieces

1 tablespoon lime juice plus lime wedges for serving (you'll need 2 limes)

¼ cup fresh chopped cilantro

⅓ cup dry roasted peanuts, finely chopped

Panang Curry

Ingredients

Steps

Nutrition Facts

Comments

Panang Curry

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts