Chicken Panang Curry (30 Minutes!)

carlsbadcravings.com

Maxine

1 tablespoon coconut/olive oil

1 to 2 tablespoons Panang curry paste (I use Mae Ploy brand)

2 pounds chicken breasts thinly sliced into ⅛” slices against the grain**

3 red bell peppers, thinly sliced

2 teaspoons freshly grated ginger

4 garlic cloves, minced

2 14 oz. cans quality coconut milk (Chaokoh is my favorite)

1 tablespoon cornstarch

¼ cup light brown sugar, packed

2 tablespoons fish sauce

1 tablespoon lime juice

1 bay leaf

¼ teaspoon dried thyme

1 cup loosely packed basil leaves roughly chopped

subheading: Garnish (optional):

fresh basil

fresh lime juice

Sriracha/ Asian hot chili sauce

Directions at carlsbadcravings.com

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