Chicken panang curry –Are you craving a quick and delicious meal that can be whipped up in just 20 minutes? Look no further! This Panang Chicken Curry recipe is perfect for busy weeknights, combining rich flavors and a creamy sauce that will leave your taste buds dancing. Let’s dive into this simple yet satisfying dish.
20 Minute Panang Chicken Curry
This delectable curry is a blend of traditional Thai flavors with a quick cooking time, making it ideal for any night of the week. The combination of fragrant spices and coconut milk brings the dish to life, and chicken breast adds a protein-packed punch.
Ingredients
- 1 lb chicken breast, thinly sliced
- 2 tablespoons Panang curry paste
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- Fresh basil leaves for garnish
- Rice or noodles for serving
Instructions
- In a large skillet over medium heat, add the sliced chicken breast and cook for about 5 minutes, until it’s no longer pink. Stir occasionally to ensure even cooking.
- Once the chicken is cooked, add in the Panang curry paste. Stir to coat the chicken evenly with the curry paste, cooking for another 2 minutes until fragrant.
- Pour in the coconut milk, fish sauce, and sugar. Stir well to combine all the ingredients, and let it simmer for about 3-5 minutes, allowing the flavors to meld together.
- Add in the sliced red bell pepper and broccoli florets. Cook for an additional 3-4 minutes until the veggies are tender but still vibrant in color.
- Once everything is cooked through, remove it from heat and serve it over rice or noodles, garnished with fresh basil leaves for an extra pop of flavor.
This 20 Minute Panang Chicken Curry is not just quick but also packed with flavor and nutrients. Perfect for those evenings when you want something delicious without spending hours in the kitchen. Enjoy your culinary adventure!