Panang curry

• servings: 5 servings
• total time: 40 minutes

Ingredients

1 tablespoon oil

2 tablespoons Panang curry paste (*)

1 tablespoon peanut butter

2 pounds chicken breasts (cut into pieces against the grain)

1 small onion (sliced)

1 green bell pepper (thinly sliced)

1 red bell pepper (thinly sliced)

2 teaspoons freshly grated ginger

4 garlic cloves (minced)

2 14 oz cans coconut milk (Chaokoh brand is my favorite)

2 teaspoons cornstarch

1/4 cup light brown sugar (packed)

1 tablespoons fish sauce

1 tablespoon lime juice

1 cup loosely packed basil leaves (roughly chopped)

Hot cooked rice (white, brown or jasmine)

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 over hot cooked rice.

Nutrition

• Calories: 691 kcal
• Total Fat: 48 g
• Saturated Fat: 35 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.03 g
• Cholesterol: 116 mg
• Sodium: 537 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 5 g
• Total Sugars: 19 g
• Protein: 44 g