Super simple Chicken Panang Curry

Another dish that simple and easy I always make for my family is Panang Curry, sweet

and salty creamy curry with little kick of spice, traditionally the curry sauce is quite thick. But in this recipe, I will make it a little more soupy as I like to put more sauce over on the rice :) Plus this dish is gluten free! So Let's get to it!

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Chicken Panang Curry : 2 Servings

Ingredients

• 1 lb chicken breast, thinly sliced (can also use firm tofu instead)

• 2 tablespoons Panang curry paste (3 tablespoons if want spicy)

• 1 can (13.5 oz) coconut milk (Chef choice brand have the best texture to make curry in my opinion)

• 1 teaspoon of salt

• 1 tablespoon palm sugar (or brown sugar)

• 1 red bell pepper, sliced

• 2 kaffir lime leaves, finely sliced (Save some for garnish)

• Jasmine rice, for serving (can be substituted with cooked quinoa or cooked chickpea)

Instructions:

1. Prepare Ingredients: Start by slicing the chicken breast thinly. This ensures that it cooks quickly and absorbs the flavors of the curry. Slice the red bell pepper and finely slice the kaffir lime leaves.

2. Cooking the Curry: Heat a large skillet over medium heat. Add the Panang curry paste and a half portion of the coconut milk. Stir until the curry paste is dissolved and fragrant, about 5-7 minutes.

3. Add the Chicken: Increase the heat to medium-high. Add the sliced chicken to the skillet, stirring to coat it evenly with the curry paste mixture. Cook until the chicken starts to turn opaque.

4. Simmer: Add the rest of the coconut milk, salt, and palm sugar. Bring the mixture to a gentle simmer. Let it cook for about 5 minutes, or until the chicken is cooked through.

5. Final Touches: Add the sliced red bell pepper and If using, add the kaffir lime leaves. Simmer for an additional 2 minutes, allowing the flavors to meld together.

6. Garnish and Serve: Garnish with red bell prepper and serve hot alongside Jasmine rice for a complete meal.

And that is it! Easy, right? I sometime add peas and zucchinis for more fiber, leftover Panang curry can store in the refrigerator for couple days.