Chicken Panang Curry

 


This is the best-tasting homemade chicken panang curry ever!

Ingredients:
  • 1.5 lb. chicken tenderloins 
  • 1 tablespoon cooking oil (any kind)
  • 3 tablespoons fish sauce
  • 1 can unsweetened coconut milk
  • 1 small onion
  • 2 bell peppers - any color
  • 2 cloves garlic - smashed or chopped
  • 1-3 teaspoons of panang curry paste (depending on how much heat you like)
  • 1 tablespoon creamy peanut butter
  • 1 handful basil leaves - chopped

Instructions:
  1. Pre-heat oven to 350 degrees
  2. Heat oil in a frying pan and toss your chicken tenders with salt and pepper until browned on both sides.  Put pan in oven for 15 minutes or until chicken tenders reach 165 degrees.  Remove pan from oven and let rest.
  3. In a large pot, add a teaspoon of oil and sauté the onions, peppers and garlic. Once cooked, set heat to low.
  4. In a small pan, add fish sauce, coconut milk, peanut butter and panang curry paste.  Wisk until blended and heat to just boiling.  Turn off heat and throw in basil leaves.
  5. Cut chicken tenders into bite-sized pieces and add to large pot with veggies.
  6. Pour panang sauce into large pot and stir over low heat for a few minutes.
  7. Serve over white rice and enjoy your new favorite dish.

Notes:
  1. You can use any type of chicken, fish, shrimp or pork for this dish.  I like chicken tenders because I can buy them in bulk in the freezer section and keep them handy for any time I need to make a quick dinner.
  2. If you can't find fish sauce or don't like it, you can leave it off or substitute with soy sauce or tamari.
  3. The panang curry paste is a must-have.  I found a great one on Amazon for $5.95 for a 4 ounce can that makes 3 panang curry meals.  This makes it taste truly authentic.
  4. If you don't have any bell peppers, you can use zuchini, broccoli or asparagus.  All are delicious.











** Please note that nutritional details are estimates and actual values may vary. 

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