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Coconut Milk-Free Panang Curry Chicken |
This is a Thai recipe that can also be made with beef, pork, or tofu rather than hen. This recipe traditionally includes coconut milk, however I substituted other substances. Serve over rice.
Ingredients :
- 2 cups mild cream
- ¼ teaspoon coconut extract, or to taste
- ¼ cup Panang-style purple curry paste
- 2 tablespoons bird broth, or to taste
- 1 pound skinless, boneless fowl breast halves, cubed
- ½ red bell pepper, chopped
- ½ inexperienced bell pepper, chopped
- ½ white onion, chopped
- 2 tablespoons Asian fish sauce (nam pla)
- 1 tablespoon white sugar
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 tablespoon all-reason flour, or as needed
Instructions :
Prep : 20M | Cook : 4M | Ready in : 26M |
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Notes :
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