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Penang Curry

Ingredients

  • 3 Tablespoons Panang Curry Paste (May Ploy Brand)
  • 2 Tablespoons Peanut butter
  • 2 large Chicken Breasts (sliced into 1” chunks)
  • 1 small onion (diced)
  • 1 green bell pepper (thinly sliced)
  • 1 red bell pepper (thinly sliced)
  • 1 orange bell pepper (thinly sliced)
  • 1 Tablespoon ginger (grated)
  • 5 cloves garlic (minced)
  • 2 14oz cans coconut milk
  • 2 teaspoons cornstarch
  • ¼ cup brown sugar
  • 1 ½ Tablespoon fish sauce
  • 2 Tablespoon lime juice (I just used two limes worth)
  • 1 cup basil (roughly chopped)
  • 1/8th teaspoon MSG (optional)

Directions

  • Heat oil in the pot over medium high heat
  • Sauté 1 small onion for 2 minutes
  • Add the following and sauté for 2 more minutes
    • 1 green bell pepper
    • 1 orange bell pepper
    • 1 red bell pepper
    • 5 garlic cloves
    • 1 tablespoon ginger
  • Move veggies to a corner of the pan
  • Add 3 Tablespoons Curry Paste and 2 Tablespoons Peanut butter sauté until fragrant (~2 minutes)
  • Add 1 ½ cans of coconut milk
  • Whisk 2 teaspoons of cornstarch in remaining ½ can of coconut milk
  • Add corn starch slurry into the pot
  • Stir until combined
  • Add 2 Large Chicken Breasts and simmer 20 minutes or until chicken breast fully cooked
  • Stir in the following and simmer for 5 minutes
    • ¼ cup brown sugar
    • 1 ½ Tablespoon fish sauce
    • 2 Tablespoon lime juice
    • 1 cup basil

Notes

  • May ploy brand curry is by far the best
  • You can omit one bell pepper – usually I get rid of the orange pepper