Quick and Easy Thai Panang Curry

 

Ingredients:

• 2 tablespoons vegetable oil
• 2 pounds boneless, skinless chicken thighs or breasts, cubed
• 1 red bell pepper, seeded and sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 fresh red chili peppers, sliced and seeded (optional)
• 6 tablespoons Panang curry paste
• 2 tablespoons brown sugar
• 2 (14-ounce) cans unsweetened coconut milk
• 2 tablespoons fish sauce, or to taste
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon lime zest
• 1 handful Thai or regular basil, chopped
• 1 handful cilantro, chopped
• 2 dried kaffir lime leaves (optional)

Instructions:

1. Heat the oil in a large skillet or wok over medium heat. Add the chicken and cook until browned on all sides. Remove from the pan and set aside.
2. Add the bell pepper and onion to the pan and cook until softened, about 5 minutes.
3. Add the garlic, chili peppers (if using), and chicken back to the pan. Add the curry paste and brown sugar and cook until fragrant, about 1 minute.
4. Stir in the coconut milk, fish sauce, lime juice, and zest. Add the basil, cilantro, and kaffir lime leaves (if using). Bring to a boil, then reduce heat to low and simmer until the sauce has thickened and the chicken is cooked through, about 10 minutes.
5. Taste and adjust seasonings as desired. Serve with rice or naan bread.

Notes:

• For a richer flavor, use full-fat coconut milk.
• If you can't find kaffir lime leaves, you can substitute 1/2 teaspoon of lime zest.
• To make the curry spicier, add more chili peppers or 1/4 teaspoon of cayenne pepper.
• Serve with your favorite Thai toppings, such as chopped peanuts, lime wedges, and cilantro.

Enjoy!