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Coconut Milk-Free Panang Curry Chicken

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"This is a Thai recipe that can also be made with pork, beef, or tofu instead of chicken. This recipe traditionally contains coconut milk, but I substituted other ingredients. Serve over rice."
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Ingredients

26 m servings 175 cals
Original recipe yields 4 servings (4 main dish-size servings)

Directions

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  1. Heat cream and coconut extract in a skillet or wok over medium-high heat. Whisk curry paste and chicken broth together in a bowl; stir into cream mixture and bring to a simmer. Add chicken, cover, and cook just until chicken is no longer pink in the center, about 3 minutes.
  2. Stir red pepper, green pepper, onion, fish sauce, sugar, garlic, and basil into the curry mixture. Replace cover; cook until vegetables are just cooked through, about 3 minutes more. Stir in flour to thicken to desired consistency.

Footnotes

  • Cook's Note:
  • Two cups of coconut milk can be used instead of cream and coconut extract, if desired.

Nutrition Facts


Per Serving: 175 calories; 11.3 g fat; 11.1 g carbohydrates; 30 g protein; 65 mg cholesterol; 921 mg sodium. Full nutrition

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