Coconut Milk-Free Panang Curry Chicken

This is a Thai recipe that can also be made with pork, beef, or tofu instead of chicken. This recipe traditionally contains coconut milk, but I substituted other ingredients. Serve over rice.

• Preparation Time: 20 mins
• Cooking Time: 6 mins
• Total Time: 26 mins
• Calories: 175 Calories

Ingredients

• 1 tablespoon white sugar
• 1 teaspoon dried basil
• 2 cloves garlic, minced
• ½ red bell pepper, chopped
• ½ green bell pepper, chopped
• 2 cups light cream
• ½ white onion, chopped
• 1 tablespoon all-purpose flour, or as needed
• 1 pound skinless, boneless chicken breast halves, cubed
• 2 tablespoons Asian fish sauce (nam pla)
• ¼ teaspoon coconut extract, or to taste
• ¼ cup Panang-style red curry paste
• 2 tablespoons chicken broth, or to taste

Recipe Instructions

Step 1

Heat cream and coconut extract in a skillet or wok over medium-high heat. Whisk curry paste and chicken broth together in a bowl; stir into cream mixture and bring to a simmer. Add chicken, cover, and cook just until chicken is no longer pink in the center, about 3 minutes.

Step 2

Stir red pepper, green pepper, onion, fish sauce, sugar, garlic, and basil into the curry mixture. Replace cover; cook until vegetables are just cooked through, about 3 minutes more. Stir in flour to thicken to desired consistency.