Panang Gai (Panang Chicken Curry Batch)

Thai · 45 min · Chicken · gluten-free, dairy-free, low-carb, high-protein

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Ingredients

• 2 lb chicken breast, sliced
• 5 tbsp Panang curry paste
• 2 cans (27 oz) coconut milk
• 1/3 cup roasted peanuts, ground
• 5 kaffir lime leaves, slivered
• 3 tbsp fish sauce
• 3 tbsp palm sugar
• 2 red bell pepper, sliced
• 1/2 cup Thai basil leaves

Method

1. Simmer the thick top cream from one can of coconut milk until it splits, then fry the Panang paste with the ground peanuts for 3 minutes.
2. Add the chicken and stir-fry 5 minutes to coat and seal it.
3. Pour in the remaining coconut milk and simmer gently 15 minutes; Panang is meant to be thick, not soupy.
4. Season with fish sauce and palm sugar, then add the bell pepper and simmer 5 minutes.
5. Stir in most of the slivered lime leaves and the basil, reserving some lime leaf to garnish.
6. Cool before portioning for storage.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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