Step-by-Step Chicken Panang Curry Dinner
I love chicken panang curry. I have eaten it in many restaurants over the years. I get tired of eating in restaurants, so I decided to make my own one day, and loved it even more.
One of the things I have given myself permission to do when I now cook is to use some ingredients that have been prepped for me. I am willing to allow the added expense to save time. And when compared to what I would spend at a restaurant for the same meal, I still save money buying the prepped ingredients.
I have never been one to measure, so I give you the pictures as my step-by-step process. Adjust the recipe as you see fit.
Chicken breast, onion, carrots, spinach, panang curry paste, coconut milk, oil.
Step 1--Saute onion in oil for a few minutes.
Step 2--Add chicken breast and saute until chicken is nearly cooked through.
Step 3--Add julienne carrots and cook for one minute. Remove chicken and vegetable mixture from pan and set aside.
Step 4--Add one can panang curry paste, and one can coconut milk to pan. Whisk together in skillet and bring to a simmer.
Step 5--Add chicken and vegetable mixture to curry/coconut sauce and stir together, bringing to low boil to finish cooking chicken.
Step 6--Add fresh baby spinach leaves (I could not find any fresh basil that was acceptable; so, I used spinach as a substitute for color) and stir until spinach is wilted.
Served on bed of brown jasmine rice with a side salad of organic romaine lettuce leaves and sliced Persian cucumbers drizzled with rice vinegar.
Copyright 2015 - Coral Levang. All Rights Reserved for article and photographs. Previously posted on Bubblews and removed by author.
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Image Credit » https://pixabay.com/en/recipe-label-icon-symbol-spoon-575434/ by OpenClipartVectors