Instructions:
A perfect chicken panang can now be made in just 10 minutes. The smooth peanut butter is a wonderful touch to this recipe. The coconut milk in the curry is a tasteful experience. CurrySimple red curry sauce is made in Thailand with fresh, natural ingredients (coconut milk, red chilli, galangal, lemongrass, shallot, garlic, etc).
- 16 oz boneless chicken breast chopped into bite size pieces;
- 1 chopped red pepper;
- 1 chopped green pepper;
- 1 teaspoon smooth peanut butter;
- 10-15 fresh basil leaves;
- 1 cup CurrySimple Gourmet Red Curry sauce.
- Heat pan to medium-high heat
- When pan is hot - begin to cook chicken breast for about 3 minutes or when the chicken is almost cooked
- Add chopped red peppers, green peppers, and fresh basil leaves and stirfry for about 2 minutes
- Add 1 cup of CurrySimple Gourmet Red Curry sauce in the veggie stir-fry pan.
- Add 1 teaspoon of smooth peanut butter and stir (will infuse into the sauce when heated)
- Turn heat down to medium temperature and let the sauce heat up to serving temperature - 2-3 minutes
- Serve with white, brown or jasmine rice on the side.
- Tip: To increase the level of spice, just add crushed red pepper.
Ready in 10 minutes – Serves 2
