Sweet Panang Curry

Name: Sweet Panang Curry
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp vegetable oil; 2 lb chicken breast, thinly sliced; 1 lb extra-firm tofu, pressed, thinly sliced (sub for chicken); 1 green bell pepper; 1 red bell pepper; 1 onion; 4 cloves garlic; 2 tsp fresh ginger; 2 cans coconut milk (1 light, 1 full fat); 2 tbsp panang red curry paste; 2 tsp cornstarch; 1 tbsp fish sauce; 1 tbsp lime juice; 1 tbsp peanut butter, creamy; 1/4 cup brown sugar; 1/2 cup basil

Firl Family Recipes @firl

Leverett, MA

Sweet Panang Curry

Firl Family Recipes @firl

Saved

Ingredients

1 hour

4 servings

1 tbspvegetable oil
2 lbchicken breast, thinly sliced
1 lbextra-firm tofu, pressed, thinly sliced (sub for chicken)
1green bell pepper
1red bell pepper
1onion
4 clovesgarlic
2 tspfresh ginger
2 canscoconut milk (1 light, 1 full fat)
2 tbsppanang red curry paste
2 tspcornstarch
1 tbspfish sauce
1 tbsplime juice
1 tbsppeanut butter, creamy
1/4 cupbrown sugar
1/2 cupbasil

Saved

Steps

1 hour

1

Slice peppers and onions into thin strips. Mince garlic and ginger.
2

Slice chicken and/or tofu into thin strips.
3

Begin cooking rice.
4

Heat oil in large Dutch oven. Saute chicken and/or tofu until no longer pink.
5

Add curry paste and peanut butter and stir to coat and flavor the proteins.
6

Add garlic and ginger and saute 1 more minute.
7

Shake cans of coconut milk vigorously to incorporate the fats.
8

Add peppers and onions to the pot and saute briefly to maintain some crunch!
9

Stir in 1.5 cans of the coconut milk. Whisk cornstarch into the remaining half can with a fork, then add to pot.
10

Simmer for 10 minutes until the chicken is completely cooked and the sauce begins to thicken.
11

Stir in sugar, fish sauce, lime juice, and basil. Simmer a few more minutes.
12

Season with salt and pepper to taste. Serve over rice.