Coconut Milk-Free Panang Curry Chicken recipe

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Ingredients

2 cups light cream
¼ teaspoon coconut extract, or to taste
¼ cup Panang-style red curry paste
2 tablespoons chicken broth, or to taste
1 pound skinless, boneless chicken breast halves, cubed
½ red bell pepper, chopped
½ green bell pepper, chopped
½ white onion, chopped
2 tablespoons Asian fish sauce (nam pla)
1 tablespoon white sugar
2 cloves garlic, minced
1 teaspoon dried basil
1 tablespoon all-purpose flour, or as needed

Nutrition Info

175 calories
carbohydrate: 11.1 g
cholesterol: 64.8 mg
fat: 11.3 g
fiber: 1 g
protein: 30 g
saturatedFat: 1.3 g
servingSize: -
sodium: 921 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat cream and coconut extract in a skillet or wok over medium-high heat. Whisk curry paste and chicken broth together in a bowl, stir into cream mixture and bring to a simmer. Add chicken, cover, and cook just until chicken is no longer pink in the center, about 3 minutes.

  2. Stir red pepper, green pepper, onion, fish sauce, sugar, garlic, and basil into the curry mixture. Replace cover, cook until vegetables are just cooked through, about 3 minutes more. Stir in flour to thicken to desired consistency.

Recipe Yield

4 main dish-size servings

Recipe Note

This is a Thai recipe that can also be made with pork, beef, or tofu instead of chicken. This recipe traditionally contains coconut milk, but I substituted other ingredients. Serve over rice.

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