Panang Curry

Ingredients

• •3 tablespoons panang curry paste
• •1 can (13.5 oz) coconut milk
• •1 lb chicken breast, sliced into thin strips
• •2 tablespoons fish sauce
• •1 tablespoon brown sugar
• •1 red bell pepper sliced into strips
• •1 cup green beans, trimmed
• •3 cloves garlic, minced
• •1 tablespoon vegetable oil
• •1/4 cup roasted peanuts, crushed
• •2 tablespoons lime juice

Directions

1. 1Heat vegetable oil in a large pan over medium-high heat and sauté minced garlic for 30 seconds until fragrant.
2. 2Add panang curry paste and stir constantly for 1-2 minutes to cook and release its flavors.
3. 3Pour in coconut milk gradually while stirring, then add the sliced chicken and bring to a simmer.
4. 4Cook chicken for 8-10 minutes until nearly cooked through, then add red bell pepper and green beans.
5. 5Stir in fish sauce and brown sugar, and simmer for 5-7 minutes until vegetables are tender and chicken is fully cooked.
6. 6Remove from heat and stir in lime juice and crushed peanuts, reserving some peanuts for garnish.
7. 7Serve hot over steamed jasmine rice, garnished with remaining peanuts and fresh basil if desired.

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