Ingredients
1 tablespoon oil
2 tablespoons Panang curry paste
1 tablespoon peanut butter
2 pounds (about 900 grams) chicken breasts cut into pieces
1 small onion sliced
1 green bell pepper thinly sliced
1 red bell pepper thinly sliced
2 teaspoons freshly grated ginger
4 minced garlic cloves
2 cans (14 ounces or approximately 400 ml each) coconut milk
2 teaspoons cornstarch
1/4 cup packed brown sugar
1 tablespoon fish sauce
1 tablespoon lime juice
1 cup loosely packed roughly chopped basil leaves
Instructions
1-Heat 1 tablespoon of oil over medium-high heat in a large non-stick skillet.
2-Sauté the sliced onions for 2 minutes.
3-Add the bell peppers, garlic, and ginger, cooking for another 2 minutes.
4-Add the curry paste and peanut butter and sauté for 1 minute.
5-Pour in 1 ½ cans of coconut milk, then whisk the cornstarch into the remaining ½ can and add it to the pan, stirring well.
6-Add the chicken pieces and simmer for 10 15 minutes until the chicken is cooked through and the sauce thickens slightly.
7-Stir in brown sugar, fish sauce, lime juice, and basil, then simmer for an additional 5 minutes.
8-Season with salt and pepper to taste.
9-Serve hot over white, brown, or jasmine rice, or zoodles/spaghetti squash. Naan on the side if you like!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌶️ Adjust curry paste amount to control spiciness according to preference.
🥥 Use full-fat coconut milk for richer, creamier sauce.
🌿 Fresh basil added at the end enhances the authentic aroma and flavor of the dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Thai
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 serving