Appearance
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