Empty My Fridge
#shorts Thai Panang Curry with Chicken
Ingredients
- Oil1 tbsp
- Curry · paste1 can
- Coconut milk1 can
- Chicken breast · boneless skinless1 ½ lb
- Salt1 ½ tsp
- Peanut butter1 tbsp
- Fish sauce1 tbsp
- Brown sugar1 tbsp
- Soy sauce1 tbsp
- Lime2 tsp
- Onion1
- Bell pepper2
- Kaffir lime4
- Thai basil½ cups
Instructions
- Heat the oil in a pot on Saute, then add the panang curry paste and cook for 1 minute until fragrant.
- Stir half the coconut milk into the paste until smooth. Turn off Saute (Cancel).
- Add the chicken and salt and stir. Seal the lid and pressure cook on High for 4 minutes.
- Let the pressure release naturally for 10 minutes, then release the rest manually.
- Stir in the peanut butter, fish sauce if using, brown sugar, soy sauce, lime juice, kaffir lime leaves if using, and the remaining coconut milk.
- Add the onion and peppers and cook on Saute for about 5 minutes, until the sauce gently boils and the vegetables are crisp-tender.
- Serve with jasmine rice, topped with Thai basil leaves.
Summarized from Ministry of Curry's video. Watch it for the details.
More recipes with
OnionBell pepperBrown sugarChickenLimeCoconut milkPeanut butterKaffir lime
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