Ingredients35 m servings 537 cals
- 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).
- 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.
- Cook's Note:
- You do not want to boil it so much that an orange oil appears on top; reduce the heat if this happens.
- If you are scaling this recipe up or down, count on using 1 can of coconut milk for every 2 to 3 chicken breasts.
Per Serving: 537 calories; 46.6 g fat; 13.6 g carbohydrates; 28.3 g protein; 59 mg cholesterol; 695 mg sodium. Full nutrition
ReviewsRead all reviews 4
6-30-2016 ~Fun and interesting to prepare as well as to eat, this was fairly outside of my comfort zone. Ingredients like red curry paste, coconut milk and lemongrass are relatively new for bot...
This was a good foundation recipe for my own experimentation at developing my own ideal Panang Curry. My tweaks: Shrimp instead of chicken. Add 2 Tbsp fresh lime juice, double the basil, add ...