This rich and creamy Panang curry is served with chicken, broccoli and red peppers for a well-rounded and very flavorful meal. Panang is a mildly spicy Thai curry, similar to red curry but a little richer and a little less spicy. It is a very versatile curry that can be served with beef, pork, shrimp or chicken. It doesn’t take very long to make and is packed with strong flavors, a winning combination in the kitchen.
- 1 1/2 lbs. boneless skinless chicken breast, cut into 1-inch pieces
- 1 14.5-oz. can coconut milk
- 2 tbsp Panang curry paste
- 1 tbsp coconut oil
- 5 leaves Thai basil
- 1 small onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/2 head broccoli, cut into florets
- 1 tsp fish sauce
- 4 cups cooked cauliflower rice
Melt the coconut oil in a large pan over medium heat.Add the curry paste and sauté for 2 minutes until aromatic. Add half of the coconut milk and stir, cooking for another 3 minutes. Add the remaining coconut milk, onion, and Thai basil. Bring to a boil and then reduce the heat to simmer for 5 minutes. Add the chicken, bell pepper, broccoli, and fish sauce. Simmer for 6-8 minutes until the chicken is cooked through, stirring often. Serve warm over cauliflower rice.