Panang Chicken Curry

🛒 Ingredients

• Chicken breast 150 g · 248 kcal
• Panang curry paste 25 g · 50 kcal
• Full-fat coconut milk 190 g · 437 kcal
• Fish sauce 15 g · 8 kcal
• Palm sugar 8 g · 29 kcal
• Kaffir lime leaves 1 g · 0 kcal
• Red bell pepper 75 g · 23 kcal
• Green beans 50 g · 16 kcal
• Roasted crushed peanuts 5 g · 28 kcal
• Fresh Thai basil leaves 3 g · 0 kcal

👨‍🍳 Instructions

1. Slice chicken breast into thin strips or bite-sized pieces; prepare vegetables by slicing red bell pepper into strips and trimming green beans.
2. Heat a wok or large skillet over medium-high heat. Add a small amount of coconut milk (about 2-3 tablespoons) and the Panang curry paste.
3. Stir-fry the curry paste for 2-3 minutes until fragrant, ensuring it doesn't burn. This helps release its full aroma.
4. Add the sliced chicken to the wok and stir-fry until it's nearly cooked through and lightly browned. Push the chicken to one side.
5. Pour in the remaining coconut milk, add fish sauce, palm sugar, and kaffir lime leaves. Stir well to combine all ingredients.
6. Bring the curry to a gentle simmer, then add the red bell pepper and green beans. Cook for 5-7 minutes, or until vegetables are tender-crisp.
7. Remove the kaffir lime leaves. Taste and adjust seasoning with more fish sauce or palm sugar if needed.
8. Stir in fresh Thai basil leaves just before serving. Garnish with crushed roasted peanuts.