This mild, sweet curry paste gives great flavor to vegetarian curries and stir-frys. Panang Curry Paste’s light spice is perfect for beginners.
Panang Curry Chicken with Ginger
25 minutes
Serves 6
25 minutes
Serves 6
Serve with A Taste of Thai Jasmine Rice for a quick and complete Thai dish.
Ingredients
- 1 1/2 lbs chicken breasts (boneless, skinless)
- 2 tablespoons lime juice
- 2 tablespoons Fish Sauce, or salt to taste
- 1 tablespoon brown sugar
- 1 tablespoon Panang Curry Paste*
- 1-13.5 oz can Coconut Milk, or Lite Coconut Milk
- 1 red onion, sliced
- 1 red bell pepper, cored and sliced
- 1/4 cup chopped cilantro or basil
- 2 tablespoons peeled and thinly sliced ginger
- Optional: Cooked Jasmine Rice
- *Red, Yellow or Green Curry Paste may be substituted.
Directions
- Slice chicken into thin strips, cutting against the grain so it will remain tender. Set aside.
- In a small bowl, mix together the lime juice, Fish Sauce and brown sugar. Set aside.
- In skillet over medium high heat, add Panang Curry Paste with 1/2 can of the Coconut Milk. Stir frequently, until curry paste is dissolved and mixture is bubbling.
- Add the rest of the coconut milk, onions and bell pepper. Bring to a boil, then simmer for 2 minutes.
- Add the lime juice mixture and sliced chicken. Bring to a boil, then reduce heat to medium and simmer for 5 minutes, stirring occasionally.
- Add the cilantro and ginger. Stir and cook 1 to 2 minutes more or until the chicken is cooked.
- Serve over cooked Jasmine Rice.
In This Recipe
With less fat and calories than our regular Coconut Milk, our Lite Coconut Milk has the same flavor quality, and can be substituted into any recipe.
The original, authentic Thai rice. Jasmine rice’s aromatic flavor and soft texture makes it the perfect addition to any meal.
This is our hottest curry paste. Green Curry’s spice and aroma work best with chicken and beef curries, adding just the right amount of heat.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.