Coconut Milk-Free Panang Curry Chicken
4 servings
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
Instructions
Step 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.
Step 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.
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