Ingredients and Weight:
- Boneless, skinless chicken breasts: 2 pounds
- Red bell peppers: 2, chopped
- Green bell peppers: 2, chopped
- Yellow onions: 2, chopped
- Ginger: 1 tablespoon, minced
- Garlic: 3 cloves, minced
- Panang curry paste: 1 can (14 oz)
- Coconut milk: 2 cans (13.5 oz each)
- Fish sauce: 1/4 cup
- Palm sugar (or brown sugar): 1/4 cup
- Lime juice: 2 tablespoons
- Chopped fresh cilantro: 1/2 cup
- Jasmine rice, for serving
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Difficulty Level: 2 (medium)
Preparation Method Steps:
- Cut the chicken into bite-sized pieces.
- Heat a large skillet over medium heat. Add the chicken and cook until browned on all sides.
- Add the bell peppers, onions, ginger, and garlic to the skillet. Cook until the vegetables are softened, about 5 minutes.
- Stir in the curry paste and cook for 1 minute more.
- Pour in the coconut milk, fish sauce, palm sugar, and lime juice. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the chicken is cooked through.
- Stir in the cilantro.
Nutritional Information:
- Calories: 450 per serving
- Protein: 30 grams
- Carbohydrates: 50 grams
- Fat: 20 grams
Dish Characteristics:
- Rich, creamy, and flavorful
- Perfectly balanced sweetness, spice, and tang
- Ideal for a special occasion or an indulgent meal
User Comments:
- "This curry was absolutely delicious! It had the perfect amount of spice and creaminess." - Emily
- "I've made this recipe several times and it's always a hit. The coconut milk makes it so flavorful." - David
- "I love the combination of vegetables and the tender chicken in this curry." - Sarah
- "This dish is so easy to make and it tastes like it came from a restaurant!" - Mary
- "I paired this curry with jasmine rice and it was the perfect meal." - John
Special Precautions and Tips:
- If you can't find palm sugar, you can use brown sugar.
- To make the curry spicier, add more curry paste or a pinch of cayenne pepper.
- Serve the curry with a side of lime wedges for additional freshness.
