Red Chicken Panang Curry Recipe
A perfect chicken panang can now be made in just 10 minutes. The smooth peanut butter is a wonderful touch to this recipe. The coconut milk in the curry is a tasteful experience. CurrySimple red curry sauce is made in Thailand with fresh, natural ingredients (coconut milk, red chilli, galangal, lemongrass, shallot, garlic, etc).
This recipe is very easy and can be prepared by anyone that knows how to cook chicken and stir fry vegetables.
Red Chicken Panang Curry - Serves 2
ready in ten minutes
16 oz boneless chicken breast chopped into bite size pieces
1/2 chopped red pepper
1/2 chopped green pepper
1 tablespoon smooth peanut butter
10-15 fresh basil leaves
1 cup CurrySimple Gourmet Red Curry sauce
1. Heat pan to medium-high heat
2. When pan is hot - begin to cook chicken breast - 3 minutes
3. Add chopped red peppers, green peppers and fresh basil leaves - stir-fry for 2 minutes
4. Add 1 cup of CurrySimple Gourmet Red Curry sauce in the veggie stir-fry pan.
5. Add 1 tablespoon of smooth peanut butter and stir (will infuse into the sauce when heated)
6. Turn heat down to medium temperature and let the sauce heat up to serving temperature - 2 minutes
7. Serve with white, brown or jasmine rice on the side.
Tip: To increase the level of spice, just add crushed red pepper.
Note: Leftover curry sauce should be stored in an air tight container (Tupperware) and may be refrigerated for 3-4 days or frozen for as long as a year. CurrySimple Thai curry sauces are made with fresh, natural ingredients in Thailand. They do not contain preservatives or msg.
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