Panang Curry with Chicken for 8

Ingredients and Weight:

• 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 1 large red onion, thinly sliced (about 1 cup)
• 1 large green bell pepper, thinly sliced (about 1 cup)
• 1 large yellow bell pepper, thinly sliced (about 1 cup)
• 1 (14 ounce) can coconut milk
• 1 (1 ounce) package red curry paste
• 1/2 cup chicken broth
• 1/4 cup brown sugar
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/4 cup chopped fresh cilantro

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned on all sides, about 5 minutes.
3. Remove the chicken from the pan and set aside.
4. Add the onion, bell peppers, and curry paste to the pan and cook, stirring occasionally, until the vegetables are slightly softened, about 3 minutes.
5. Add the coconut milk, chicken broth, brown sugar, fish sauce, soy sauce, turmeric, cumin, coriander, and cayenne pepper. Bring to a boil.
6. Reduce heat to low, add the chicken back to the pan, and simmer for 15 minutes, or until the chicken is cooked through.
7. Stir in the cilantro and serve over rice or noodles.

Nutritional Information:

Calories: 450 | Fat: 25g | Cholesterol: 70mg | Sodium: 900mg | Carbohydrates: 35g | Dietary Fiber: 5g | Sugar: 15g | Protein: 30g

Dish Characteristics:

• Creamy and velvety texture
• Mildly spicy with a hint of sweetness
• Bright and colorful with a variety of vegetables
• Perfect for a quick and easy dinner or lunch

User Comments:

• "This curry is delicious! It's so creamy and flavorful."
• "I love the combination of chicken and vegetables."
• "This dish is perfect for a cold winter night."
• "I would definitely make this again."
• "This curry is a bit spicy for me, but I still enjoyed it."

Special Precautions and Tips:

• If you don't have red curry paste, you can use a different type of curry paste, such as yellow or green curry paste.
• If you want a spicier curry, add more cayenne pepper to taste.
• Be sure to cook the chicken thoroughly before serving.