Thai Panang Curry Recipe with Tender Chicken - Beard and Bonnet

Name: Thai Panang Curry Recipe with Tender Chicken - Beard and Bonnet
Total time: 25 min
Ingredients: 1 1/4 pounds chicken breast or tenderloins, thinly sliced into bite-size pieces; 1 red, orange, or yellow bell pepper, diced; 1 small bunch scallions, light and dark green parts, sliced diagonally into 1-inch pieces; 3 cloves garlic, minced; 1 1/2 tablespoons (22.5 milliliters) vegetable oil; 1 (14-ounce/400-gram) can unsweetened coconut milk; 2 1/2 tablespoons (37.5 milliliters) Thai red curry paste; 2 tablespoons (30 milliliters) fish sauce; 2 1/2 tablespoons packed dark brown sugar; 1 tablespoon (15 milliliters) lime juice; Lime wedges for serving; 1/4 cup fresh chopped cilantro; 1/3 cup dry roasted peanuts, finely chopped

www.beardandbonnet.com

Spicy, creamy curry with tender chicken brings the rich flavors of Thailand to your kitchen. Cook this panang chicken curry for an aromatic, flavorful dish that will spice up your dinner table.

View full recipe on www.beardandbonnet.com

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Ingredients

1 1/4 pounds chicken breast or tenderloins, thinly sliced into bite-size pieces
1 red, orange, or yellow bell pepper, diced
1 small bunch scallions, light and dark green parts, sliced diagonally into 1-inch pieces
3 cloves garlic, minced
1 1/2 tablespoons (22.5 milliliters) vegetable oil
1 (14-ounce/400-gram) can unsweetened coconut milk
2 1/2 tablespoons (37.5 milliliters) Thai red curry paste
2 tablespoons (30 milliliters) fish sauce
2 1/2 tablespoons packed dark brown sugar
1 tablespoon (15 milliliters) lime juice
Lime wedges for serving
1/4 cup fresh chopped cilantro
1/3 cup dry roasted peanuts, finely chopped