Thai Chicken Panang Curry

• Gluten free

• Meat

  • 9 oz Chicken breast

• Produce

  • 1 handful Cilantro, fresh
  • 1 handful Peas, frozen
  • 1 handful Red bell pepper
  • 3 Spring onions

• Canned Goods

  • 1 1/2 cup Coconut milk
  • 2 tbsp Panang curry paste

• Condiments

  • 1 Chili sauce, hot

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Vegetable oil

Found on junedarville.com

Description

Ingredients

• 9 oz (250 g) chicken breast, diced
• 2 tbsp panang curry paste
• 1 ½ cup (360 ml) coconut milk
• 3 spring onions, chopped
• a handful frozen peas, thawed
• a handful red bell pepper, sliced
• a handful fresh cilantro
• 2 tbsp vegetable oil
• hot chili sauce
• salt

Directions

• Pour the vegetable oil in a large non-stick pan and add the panang curry paste.
• Place the pan over medium heat and stir fry the paste for a minute until fragrant. Pour in the coconut milk and add a teaspoon of the hot chili sauce.
• Stir well and bring the curry sauce to a little boil. Add the diced chicken breast to the pan.
• Stir all the ingredients well and then put a lid on the pan. Let the chicken cook in the curry sauce for 6 to 7 minutes over medium heat. Then add the spring onion, peas and red bell pepper to the curry.
• Stir the curry well and turn the heat low. Simmer the curry for another 3 to 4 minutes until the chicken is cooked through. Then check the seasoning and add extra salt or chili sauce to taste if necessary.
• Scoop the creamy panang curry onto warm deep plates. Garnish with the fresh cilantro and serve immediately while hot.