Sweet Panang Curry Recipe by Firl Family Recipes
Cooking Instructions 1 hour 1 Slice peppers and onions into thin strips. Mince garlic and ginger. 2 Slice chicken and/or tofu into thin strips. 3 Begin cooking rice. 4 Heat oil in large Dutch oven. Saute chicken and/or tofu until no longer pink. 5 Add curry paste and peanut butter and stir to coat and flavor the proteins. 6 Add garlic and ginger and saute 1 more minute. 7 Shake cans of coconut milk vigorously to incorporate the fats. 8 Add peppers and onions to the pot and saute briefly to maintain some crunch! 9 Stir in 1.5 cans of the coconut milk. Whisk cornstarch into the remaining half can with a fork, then add to pot. 10 Simmer for 10 minutes until the chicken is completely cooked and the sauce begins to thicken. 11 Stir in sugar, fish sauce, lime juice, and basil. Simmer a few more minutes. 12 Season with salt and pepper to taste. Serve over rice. 1 Slice peppers and onions into thin strips. Mince garlic and ginger. 1 Slice peppers and onions into thin strips. Mince garlic and ginger. 2 Slice chicken and/or tofu into thin strips. 2 Slice chicken and/or tofu into thin strips. 3 Begin cooking rice. 3 Begin cooking rice. 4 Heat oil in large Dutch oven. Saute chicken and/or tofu until no longer pink. 4 Heat oil in large Dutch oven. Saute chicken and/or tofu until no longer pink. 5 Add curry paste and peanut butter and stir to coat and flavor the proteins. 5 Add curry paste and peanut butter and stir to coat and flavor the proteins. 6 Add garlic and ginger and saute 1 more minute. 6 Add garlic and ginger and saute 1 more minute. 7 Shake cans of coconut milk vigorously to incorporate the fats. 7 Shake cans of coconut milk vigorously to incorporate the fats. 8 Add peppers and onions to the pot and saute briefly to maintain some crunch! 8 Add peppers and onions to the pot and saute briefly to maintain some crunch! 9 Stir in 1.5 cans of the coconut milk. Whisk cornstarch into the remaining half can with a fork, then add to pot. 9 Stir in 1.5 cans of the coconut milk. Whisk cornstarch into the remaining half can with a fork, then add to pot. 10 Simmer for 10 minutes until the chicken is completely cooked and the sauce begins to thicken. 10 Simmer for 10 minutes until the chicken is completely cooked and the sauce begins to thicken. 11 Stir in sugar, fish sauce, lime juice, and basil. Simmer a few more minutes. 11 Stir in sugar, fish sauce, lime juice, and basil. Simmer a few more minutes. 12 Season with salt and pepper to taste. Serve over rice. 12 Season with salt and pepper to taste. Serve over rice. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Garlic Parmesan Fried Chicken Wings Crack chicken fettuccine pasta 🍝 Whole tilapia in herbs and garlic White Chocolate and Cranberry Cashew Cookies Mile High Loaded Pepperjack Chicken Garlic Parmesan Fried Chicken Wings Crack chicken fettuccine pasta 🍝 Whole tilapia in herbs and garlic White Chocolate and Cranberry Cashew Cookies Mile High Loaded Pepperjack Chicken Ginger & Mango Cheese Cake Fry egg Crack chicken fettuccine pasta 🍝 Roasted Sesame Bites Peanut and Sesame Chikki 🌈 Our little rainbow snow men that turned to be monsters 😂😂 Mojito's Concentrated Syrup Gobhi karahi Chocolate Waffels Milky sweet Corn bhutta Ginger & Mango Cheese Cake Fry egg Crack chicken fettuccine pasta 🍝 Roasted Sesame Bites Peanut and Sesame Chikki 🌈 Our little rainbow snow men that turned to be monsters 😂😂 Mojito's Concentrated Syrup Gobhi karahi Chocolate Waffels Milky sweet Corn bhutta