Panang curry Recipe

Heat the oil over medium-high heat in a large non-stick skillet. Add the sliced onions and sauté for 2 minutes until they begin to soften. Then add the sliced green and red bell peppers, minced garlic, and freshly grated ginger. Continue to sauté the mixture for another 2 minutes to release their fragrant flavors.

Stir in the Panang curry paste and peanut butter, cooking and stirring for 1 minute to combine and toast the spices. Pour in 1 ½ cans of coconut milk and mix well.

In a small bowl, whisk the cornstarch into the remaining half can of coconut milk until smooth. Add this mixture to the skillet, stirring thoroughly to help thicken the sauce evenly.

Add the chicken pieces to the curry sauce, stirring to coat them completely. Reduce heat to a simmer and cook for 10-15 minutes or until the chicken is just cooked through and the sauce has started to thicken.

Stir in the light brown sugar, fish sauce, lime juice, and chopped basil leaves. Let the curry simmer gently for an additional 5 minutes to meld the flavors. Season with salt and pepper to taste.

Spoon the rich, aromatic Panang curry over hot cooked rice, such as jasmine, white, or brown rice, and enjoy immediately.