Thai Chicken and Noodle Panang Curry

🧂 Ingredients

• 2 teaspoons vegetable oil
• 2 tablespoons minced garlic

  about 3 large cloves
• 1/2 cup minced shallots

  or green onions
• 1 lb boneless skinless chicken thighs

  or chicken breasts (tenderloins) chopped into bite-size pieces
• 2 tablespoons Panang curry paste

  or Thai red curry paste
• 1 teaspoon turmeric

  ground
• 1 14-oz can unsweetened coconut milk
• 2 ½ tablespoons sugar

  like packed brown sugar or palm sugar
• 2 tablespoons fish sauce

  (Thai or Vietnamese)
• 1/2 cup cilantro leaves and small sprigs
• juice of 1 lime
• 1/2 cup Thai basil* leaves and small sprigs
• 1/2 scallions

  chopped
• Thai red peppers

  thinly sliced (seeds remove if desired for heat preference)
• lime wedges

Instructions

• 1 Heat oil in a wok or large skillet over medium heat. Add garlic and shallots and
  cook until fragrant, about 30 seconds, but do not brown the garlic.
• 2 Whisk in coconut milk, curry paste, turmeric, fish sauce, and sugar. Bring to a
  boil, then reduce heat to maintain a simmer. Cook uncovered until slightly
  thickened; about 2 minutes.
• 3 Stir in the chicken and simmer until cooked through, about 5-8 minutes, stirring
  occasionally. For tender chicken, the curry mustn't boil; just gently simmers.
• 4 Stir in the cilance, lime juice, and Thai basil leaves. Taste and adjust
  seasoning as necessary. Garnish and serve over rice.

Nutrition Info