Pantry Friendly 30 Minute Chicken Panang Curry
INGREDIENTS
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1 tablespoon coconut/olive oil
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2 tablespoons Panang curry paste ((I use Mae Ploy - link below recipe))
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2 pounds chicken breasts (thinly sliced into 1/8” slices against the grain**)
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3 red bell peppers, thinly sliced
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2 teaspoons freshly grated ginger
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4 garlic cloves, minced
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2 14 oz. cans quality coconut milk ((Chaokoh is my favorite))
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1 tablespoon cornstarch
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1/4 cup light brown sugar, packed
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2 tablespoons fish sauce
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1 tablespoon lime juice
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1 bay leaf
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1/4 teaspoon dried thyme
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1/2 teaspoon salt
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1 cup loosely packed basil leaves, torn
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fresh basil
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fresh lime juice
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Sriracha/Asian hot chili sauce
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