Red Thai “Panang” Curry with Chicken

  • 2 Tbsp Vegetable Oil
  • 1 Tbsp red curry paste
  • 1  14 oz can of unsweetened coconut milk
  • 1 Tbsp brown sugar
  • Juice of one lime
  • 1-2 Tbsp fish sauce
  • 1 lb boneless, skinless chicken breast or thigh meat, cut into 1 inch cubes
  • Scallions and peanuts for garnish

In a large sauce pan, cook the curry paste in oil until fragrant, about 3 minutes.  Add the brown sugar and coconut milk.  Whisk to prevent the coconut milk from separating.  Bring the mixture to a low simmer and reduce by half until the sauce is nice and thick.  Add the chicken and simmer until the chicken is cooked through, about 3 minutes more.  Add the lime juice and fish sauce.  Taste and adjust seasoning as needed.  Serve over rice topped with chopped scallions and peanuts.

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