Coconut Milk-Free Panang Curry Chicken

Coconut Milk-Free Panang Curry Chicken

by Julian Molina 2 years ago
0 (0)
6 minutes
175 kcal
11.1 g carbs
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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. 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. 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