Description
A comforting and exotic Thai dish featuring aromatic spices, creamy coconut milk, and tender chicken.
Ingredients
Scale
- 1 lb chicken breast, sliced
- 1 can (14 oz) coconut milk
- 2–3 tablespoons Panang curry paste
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 red bell pepper, sliced
- 1 cup Thai basil leaves
- 1 tablespoon vegetable oil
- Lime wedges for serving
Instructions
- Heat vegetable oil in a pan over medium heat.
- Add the Panang curry paste and stir-fry for about 1 minute until fragrant.
- Toss in the sliced chicken breast, cooking until nicely browned.
- Pour in the coconut milk, followed by the fish sauce and sugar. Stir until well combined.
- Introduce the sliced red bell pepper and let it simmer for about 15 minutes.
- Finally, add in the Thai basil leaves, simmering for another 2 minutes.
- Serve hot, adorned with lime wedges for an extra zing.
Notes
For a more intense flavor, allow your curry to simmer a bit longer. Garnish with fresh herbs for added freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg