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Panang Curry
Rich, nutty red curry with peanut butter.
Thai
Lunch & dinner
30 min
Serves 4
Stovetop
Comfort classics
Cost eaten / serving
$2.69
Full packages new
$27.37
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Scale servings
4
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Ingredients
· 4 servings
1½ lb
Boneless Skinless Chicken Thighs
3 tbsp
Thai Red Curry Paste
400 ml
Coconut Milk, canned
2 tbsp
Creamy Peanut Butter
1 tbsp
Fish Sauce
1 tbsp
Light Brown Sugar
1 ×
Green Bell Pepper
1½ cup
Long Grain White Rice
Instructions
1
Cook rice.
2
Fry curry paste in a splash of coconut milk 1 min.
3
Add chicken, then remaining coconut milk, peanut butter, fish sauce and brown sugar; simmer 10 min.
4
Add sliced pepper for 3 min.
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