Coconut Milk-Free Panang Curry Chicken
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Description
This is a Thai recipe that can also be made with pork, beef, or tofu instead of chicken. This recipe traditionally contains coconut milk, but I substituted other ingredients. Serve over rice.
Ingredients
- 2 cups light cream
- ¼ teaspoon coconut extract, or to taste
- ¼ cup Panang-style red curry paste
- 2 tablespoons chicken broth, or to taste
- 1 pound skinless, boneless chicken breast halves, cubed
- ½ red bell pepper, chopped
- ½ green bell pepper, chopped
- ½ white onion, chopped
- 2 tablespoons Asian fish sauce (nam pla)
- 1 tablespoon white sugar
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 tablespoon all-purpose flour, or as needed
Directions
- 1. Heat cream and coconut extract in a skillet or wok over medium-high heat. Whisk curry paste and chicken broth together in a bowl; stir into cream mixture and bring to a simmer. Add chicken, cover, and cook just until chicken is no longer pink in the center, about 3 minutes.
- 2. Stir red pepper, green pepper, onion, fish sauce, sugar, garlic, and basil into the curry mixture. Replace cover; cook until vegetables are just cooked through, about 3 minutes more. Stir in flour to thicken to desired consistency.
Nutrition Facts
serving: 4 main dish-size servings
calories: 175 kcal
carbohydrates: 11.1 g
protein: 30 g
saturated fat: 1.3 g
cholesterol: 64.8 mg
sodium: 921 mg
fiber: 1 g
sugar: 5 g
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