Name: Chicken Panang Curry
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Red curry paste, or more to taste - 1 tablespoon; Coconut milk - 2 (14 ounce) cans; Skinless, boneless chicken breasts, cubed - 4; Fish sauce - 2 tablespoons; Brown sugar - 2 teaspoons; Thai seasoning (Optional) - 1 tablespoon; Garlic, crushed - 1 clove; Red bell pepper, thinly sliced (Optional) - 1; Lemongrass, bottom third only, peeled and minced - 1 stalk; Thai basil leaves, torn into bite-size pieces - ¼ cup

Ingredients for - Chicken Panang Curry

1. Red curry paste, or more to taste 1 tablespoon

2. Coconut milk 2 (14 ounce) cans

3. Skinless, boneless chicken breasts, cubed 4

4. Fish sauce 2 tablespoons

5. Brown sugar 2 teaspoons

6. Thai seasoning (Optional) 1 tablespoon

7. Garlic, crushed 1 clove

8. Red bell pepper, thinly sliced (Optional) 1

9. Lemongrass, bottom third only, peeled and minced 1 stalk

10. Thai basil leaves, torn into bite-size pieces ¼ cup

How to cook deliciously - Chicken Panang Curry

1 . Stage

Heat a wok or large skillet over medium-low heat. Add curry paste; fry until fragrant, about 30 seconds. Pour in coconut milk. Bring to a slow boil. Stir in chicken, fish sauce, brown sugar, Thai seasoning, and garlic. Simmer until sauce starts to thicken and chicken is cooked through, 6 to 8 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

2 . Stage

Stir red bell pepper into the wok; cook until heated through, 3 to 5 minutes. Add lemongrass and basil; stir to distribute flavors, about 1 minute.