Panang Curry

This recipe is being added to our weeknight repertoire! The rich, creamy sauce has a subtle coconut flavor with a kick from the curry paste. A squeeze of lime adds a bright finish. Serve over brown rice. For a lighter version use Lite Coconut Milk.

Panang Curry

Serves 6

2 cans full fat coconut milk
3 tablespoons thai red curry paste
2 teaspoons grated lime zest
1/4 cup fresh lime juice
2 teaspoons fish sauce
1/2 tsp red pepper flakes
1 onion, diced
1 tablespoon butter
2 1/2 lbs boneless skinless chicken breasts, sliced into strips
2 red peppers, sliced
1/4 cup fresh basil leaves, torn
For serving:  brown rice, fresh lime wedges

For the sauce, in a pot whisk together the coconut milk, paste, lime zest and juice, fish sauce and red pepper flakes. Simmer over medium low, stirring often, until thickened….approximately 20 minutes.
In a large saute pan melt the butter and saute the onion for a few minutes. Add in the chicken until browned on both sides and cooked through, about 10 minutes. Transfer the chicken and most the onions to a plate and saute the red peppers until they are slightly browned, about 5 minutes.
Once the sauce thickened, add in the chicken, onions, and red peppers. Stir in the basil and simmer a few more minutes to allow the flavors to blend.
Serve over rice (we like brown) with more fresh basil and lime wedges.
Adapted from: A Life From Scratch