As the weather cools down a bit, a nourishing bowl of Penang curry is just what we all need to warm our souls. I love making this one pan dish cause it’s quick yet packs so much flavor.
1 lb chicken, cut into 1 inch chunks
1 cup green beans, cut into 1 ½ inch
½ red bell pepper, sliced
½ onion, sliced
2 tablespoons red curry paste
1 tablespoon peanut butter
1/2 cup chicken broth
1 cup coconut milk
1 tsp kosher salt
½ tsp sugar
Lime leaves (optional)
Handful thai basil, cut in half
To your pan, add some oil on medium high heat.
Add the chicken and season with salt and pepper to taste. Cook for a few minutes until it’s golden brown.
Add the green beans, red bell pepper, and onion. Let it cook for a 2 minutes and then add the curry paste, peanut butter, and broth to deglaze the pan. Mix the curry paste and peanut butter until it loosens up and then add coconut milk, salt, sugar, lime leaves and cover. Simmer for 10 minutes until the chicken and curry come together.
When ready to serve, add fresh thai basil and a squeeze of lime. Serve over hot bed of rice. Enjoy!
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