Easy Panang Curry with Chicken

Ingredients and Weight:

• Chicken breast, boneless, skinless: 1 pound, cut into 1-inch pieces
• Panang curry paste: 1/4 cup
• Coconut milk: 14 ounces, divided
• Chicken broth: 1 cup
• Brown sugar: 2 tablespoons
• Fish sauce: 1 tablespoon
• Lime juice: 1 tablespoon
• Red bell pepper, chopped: 1/2 cup
• Green bell pepper, chopped: 1/2 cup
• Onion, chopped: 1/2 cup
• Thai basil, chopped (for garnish): 1/4 cup

Preparation Time:

15 minutes

Cooking Time:

25 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Season chicken with salt and pepper.
2. In a large skillet or Dutch oven over medium heat, brown chicken on all sides.
3. Stir in curry paste and cook for 1 minute, releasing the flavors.
4. Add 12 ounces of coconut milk, chicken broth, brown sugar, and fish sauce. Bring to a simmer and cook for 10 minutes, or until chicken is cooked through.
5. Stir in remaining 2 ounces of coconut milk and lime juice, simmer for 5 more minutes to thicken the sauce.
6. Add bell peppers and onion, cook for 5 minutes more, or until vegetables are tender.
7. Garnish with Thai basil before serving.

Nutritional Information:

• Calories: 450
• Fat: 25g
• Carbohydrates: 30g
• Protein: 35g

Dish Characteristics:

• Aromatic and flavorful, with a balance of spicy, sweet, and tangy notes
• Creamy and velvety smooth sauce
• Tender chicken and crisp-tender vegetables
• Perfectly suited for American taste buds, with a hint of exotic Thai flavors

User Comments:

• "This curry was absolutely delicious! The flavors were amazing and the chicken was so tender."
• "I've never had Panang curry before, but this dish was incredible. It's now my go-to curry recipe."
• "I made this for my family and they all loved it. It's a great weeknight meal that's easy to make and packed with flavor."

Special Precautions and Tips:

• Use a quality Panang curry paste for the best flavor.
• Don't overcook the chicken, or it will become tough.
• Serve with rice or noodles to soak up the delicious sauce.
• If you don't have Thai basil on hand, regular basil or cilantro can be used as a substitute.