Panang Curry (Chicken Panang)

Serves: 8 Save

Ingredients (17)

  • 2 lbs boneless chicken (See Note 1)
  • 1 tbsp ghee or vegetable oil
  • 4 tbsp Panang curry paste (See Note 2)
  • 28 oz coconut milk (2 14-ounce cans)
  • 5 kaffir lime leaves
  • 1/4 cup peanut butter
  • 3 tbsp lime juice 1 lime
  • 3 tbsp fish sauce
  • 1 tbsp brown sugar or palm sugar
  • 1/2 tsp ground cumin
  • 3 bell peppers green, red and yellow bell pepper, seeded and sliced
  • 2 cups green beans trimmed and cut into 2-inch pieces
  • Garnish:
  • 10 Thai Basil leaves
  • 2 limes quartered
  • 1 red chile sliced thin
  • 1/4 cup roasted peanuts chopped (optional)

Directions

Learn how to make this recipe at Silk Road Recipes

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