I came up with my own recipe because my husband and I wanted to start producing our own jerky but couldn’t locate one here that was to our liking. It has a pleasant aftertaste without being overpowering. Enjoy!
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon red curry paste, or more to taste
- 2 (14 ounce) cans coconut milk
- 4 skinless, boneless chicken breasts, cubed
- 2 tablespoons fish sauce
- 2 teaspoons brown sugar
- 1 tablespoon Thai seasoning (Optional)
- 1 clove garlic, crushed
- 1 red bell pepper, thinly sliced (Optional)
- 1 stalk lemongrass, bottom third only, peeled and minced
- ¼ cup Thai basil leaves, torn into bite-size pieces
Instructions
- Heat a wok or large skillet over medium-low heat. Add curry paste; fry until fragrant, about 30 seconds. Pour in coconut milk. Bring to a slow boil. Stir in chicken, fish sauce, brown sugar, Thai seasoning, and garlic. Simmer until sauce starts to thicken and chicken is cooked through, 6 to 8 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
- Stir red bell pepper into the wok; cook until heated through, 3 to 5 minutes. Add lemongrass and basil; stir to distribute flavors, about 1 minute.
- You do not want to boil it so much that an orange oil appears on top; reduce the heat if this happens.
- If you are scaling this recipe up or down, count on using 1 can of coconut milk for every 2 to 3 chicken breasts.
Nutrition Facts
| Calories | 537 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 3 g |
| Protein | 28 g |
| Saturated Fat | 38 g |
| Sodium | 695 mg |
| Sugars | 4 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |
Reviews
Great and simple recipe! I definitely added more than 1 table spoon of red curry paste for that extra kick and flavor along with the Thai seasonings. I also added in some extra vegetables to give the dish more body. I added carrots, potatoes and broccoli all steamed together, along with some extra peppers. It turned out so good with all those veggies! Definitely recommend this recipe! Next time, I’ll be trying to make my own curry paste!
Very close to my favorite restaurant’s! I used shrimp and cooked the shrimp with half the paste and garlic. Put to side then cooked veggies for a couple minutes before adding rest of ingredients and simmering for 15 min then added back shrimp for 5 more minutes. Even my kids liked it
Decent mix of flavors that could do with a little more something. The result was very mild, with no real spice to speak of. I also think that 2 cans of coconut milk is too much, leaving a strong aftertaste that clings to the mouth. Maybe chicken broth could help with the needed liquid, but 1 can of coconut milk is more than enough. Ultimately, I think I will look for a curry with a better flavor balance in the future.
If you like spicy curry, double the amount of paste. This was super easy and yummy. I added broccoli and peanuts, would be good with cashews too!
This is a great recipe with some minor adjustments. I recommend reducing the fish sauce to one tablespoon and increasing the red curry paste to two tablespoons. This is a more typical ratio for American palates, and I would suggest doing this unless you love a fishier tasting broth. You can also add 1/4 in cut summer vegetable such as zucchini or yellow squash or eggplant or long beans to the dish.
Cooked for 8, used only 3 cans of coconut milk still took over an hour to reduce….way off on the volume of coconut milk required.
Use coconut cream instead of milk, recipe is easily halved. I used baby bok choy and broccoli. Very tasty!
This was a good foundation recipe for my own experimentation at developing my own ideal Panang Curry. My tweaks: Shrimp instead of chicken. Add 2 Tbsp fresh lime juice, double the basil, add one sliced fresh jalapeño with seeds.
Cooking foreign cuisine was very intimidating but this turned out to be very simple and delicious. I would add other vegetables personally but this opened the door to cooking other Thai dishes!
6-30-2016 ~Fun and interesting to prepare as well as to eat, this was fairly outside of my comfort zone. Ingredients like red curry paste, coconut milk and lemongrass are relatively new for both Hubs and me. As for the fish sauce, this is our second attempt to like it. The first time we tried it we agreed it smelled bad and it tasted bad too. This time around it still smelled bad and tasted bad. Unfortunately, its flavor was predominant, overshadowing the milder flavors of the other ingredients. I believe had I used less of it or eliminated it completely we would have enjoyed this dish much more. Take a chance if you will, but if you want to play it safe leave it out altogether and just add a little salt to compensate.
I added some extra chilies and a some eggplant. We loved it.