Chicken Panang Curry

This bright panang curry with coconut milk and chicken is a quick and easy weeknight dinner full of exotic flavors and a hint of spice.

Heat a wok or large skillet over medium-low heat. Add curry paste; fry until fragrant, about 30 seconds. Pour in coconut milk. Bring to a slow boil. Stir in chicken, fish sauce, brown sugar,...


Ingredients

  • 1 tablespoon red curry paste, or more to taste
  • 2 (14 ounce) cans coconut milk
  • 4 skinless, boneless chicken breasts, cubed
  • 2 tablespoons fish sauce
  • 2 teaspoons brown sugar
  • 1 tablespoon Thai seasoning (optional)
  • 1 clove garlic, crushed
  • 1 red bell pepper, thinly sliced (optional)
  • 1 stalk lemongrass, bottom third only, peeled and minced
  • 1/4 cup Thai basil leaves, torn into bite-size pieces

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