Without fail making ultimate Sweet Panang Curry easy, bouncy, practical.
Ingredients all Sweet Panang Curry
Needed : vegetable oil.
Prepare : chicken breast, thinly sliced.
Prepare : extra-firm tofu, pressed, thinly sliced (sub for chicken).
Needed : green bell pepper.
Prepare : red bell pepper.
Needed : onion.
Prepare : garlic.
Prepare : fresh ginger.
Prepare : coconut milk (1 light, 1 full fat).
Needed : panang red curry paste.
Prepare : cornstarch.
Prepare : fish sauce.
Needed : lime juice.
Needed : peanut butter, creamy.
Needed : brown sugar.
Needed : basil.
Process Cooking Sweet Panang Curry
Slice peppers and onions into thin strips. Mince garlic and ginger..
Slice chicken and/or tofu into thin strips..
Begin cooking rice..
Heat oil in large Dutch oven. Saute chicken and/or tofu until no longer pink..
Add curry paste and peanut butter and stir to coat and flavor the proteins..
Add garlic and ginger and saute 1 more minute..
Shake cans of coconut milk vigorously to incorporate the fats..
Add peppers and onions to the pot and saute briefly to maintain some crunch!.
Stir in 1.5 cans of the coconut milk. Whisk cornstarch into the remaining half can with a fork, then add to pot..
Simmer for 10 minutes until the chicken is completely cooked and the sauce begins to thicken..
Stir in sugar, fish sauce, lime juice, and basil. Simmer a few more minutes..
Season with salt and pepper to taste. Serve over rice..
