20 Minute Panang Chicken Curry

• Ready in 20m

• Serves 5

• 546 calories

• 19.32g carbs

If you want to add more Indian recipes to your recipe box, 20 Minute Panang Chicken Curry might be a recipe you should try. For $1.86 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 546 calories, 15g of protein, and 48g of fat. This recipe serves 5. It is brought to you by Little Spice Jar. 1 person were glad they tried this recipe. A mixture of chicken, tamarind paste concentrate, kefir lime leaves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works best as a main course, and is done in around 20 minutes. It is a good option if you're following a gluten free and dairy free diet.

11 ingredients

1. 28 oz coconut milk
2. 2 tbsps panang curry paste
3. 1 tbsp creamy peanut butter
4. 1 lb chicken
5. 1 tbsp fish sauce
6. 2 tbsps brown sugar
7. 1 tsp tamarind paste concentrate
8. 1 shallot
9. 1 bell pepper
10. 3 kefir lime leaves
11. 1/4 cups basil leaves

Instructions

1. PASTE: Without shaking the can, skim off two tablespoons of the coconut cream and add it to a saut pan set over medium-high heat.
2. Add the Panang curry paste along with the peanut butter and cook for 1 minute.
3. Add the chicken and stir to coat, cook for 1-2 minutes. If at any point the sauce begins to stick to the pan, add a couple tablespoons of water to deglaze. Stir in the remaining coconut milk, starting with 1 1/2 cans (adjust with more later if desired.)
4. Add the kefir lime leaves, fish sauce, brown sugar, sliced onion, and red bell pepper. SIMMER: Allow the curry to come to a simmer, lower the heat and let simmer for 2-3 minutes or until the chicken cooks through. Taste and adjust with additional coconut milk, sugar, tamarind, or fish sauce as desired. Turn off the heat and stir in the basil.
5. Serve warm with rice or cooked rice noodles.