From Once Upon a Chef
Panang Curry
- Time
- 40 min
- Makes
- 4
- Ingredients
- 12
10 things you may not have.
Get the recipe at Once Upon a Chef (opens in a new tab)
The method's theirs. Go give them the click.
Ingredients
- 1½ tablespoons vegetable oil
- 1 red, (orange, or yellow bell pepper, sliced)
- 1 small bunch scallions, (light and dark green parts, sliced diagonally into 1-in (2.5-cm) pieces)
- 3 cloves garlic, (minced)
- 1 (14-oz) can unsweetened coconut milk (see note)
- 2½ tablespoons Thai red curry paste
- 2 tablespoons fish sauce
- 2½ tablespoons (packed) dark brown sugar
- 1¼ lb chicken breast or tenderloins, (thinly sliced into bite-size pieces)
- 1 tablespoon lime juice, plus lime wedges for serving ((you'll need 2 limes))
- ¼ cup fresh chopped cilantro
- 1/3 cup dry roasted peanuts, (finely chopped)
Nutrition · per serving
- Calories
- 548 kcal
- Fat
- 37 g
- Fiber
- 3 g
- Sugar
- 11 g
- Sodium
- 844 mg
- Protein
- 39 g
- Cholesterol
- 104 mg
- Carbohydrate
- 20 g
- Saturated fat
- 21 g
As published by Once Upon a Chef.
The method
The steps live at onceuponachef.com. We don't copy them: Once Upon a Chef wrote this recipe, and your visit supports them.