Chicken Panang Curry Tasty Recipes

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Chicken Panang Curry

A red curry made with coconut milk. This goes well with chicken, beef, pork, or just veggies! For this recipe I used chicken, but adjust according to taste. Serve with sticky rice.

Ingredients :

• 1 tablespoon red curry paste, or more to taste
• 2 (14 ounce) cans coconut milk
• 4 skinless, boneless chicken breasts, cubed
• 2 tablespoons fish sauce
• 2 teaspoons brown sugar
• 1 tablespoon Thai seasoning (optional)
• 1 clove garlic, crushed
• 1 red bell pepper, thinly sliced (optional)
• 1 stalk lemongrass, bottom third only, peeled and minced
• ¼ cup Thai basil leaves, torn into bite-size pieces

Instructions :

Prep : 20M	Cook : 4 M	Ready in : 35M

Notes :

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