Chicken Panang Curry
Ingredients: 2 chicken breasts, Panang curry paste or panang curry sauce, Coconut milk (if not using panang curry sauce), Salt (to taste), Oil, ¼ cup shallots, 1 tbsp thai chilies, ¼ teaspoon curry powder (optional), Broccoli, Green beans, Chicken broth (optional: low-sodium chicken broth), Bokchoy
### Preparation
1. Thoroughly wash bok choy and separate sprigs
2. Rinse broccoli and green beans
3. Chop up chicken breast into bite-sized pieces
4. Chop up shallots
5. Heat up oil in a large pot and throw in shallots and thai chilis
6. Cook up for a few minutes until shallots starts to brown
7. Add panang curry paste if not opting for panang curry sauce
8. Pour in coconut milk for the paste (if not using panang curry sauce)
9. Add chicken breast into pot and pour in a small amount of chicken broth and curry powder
10. Cover with lid and simmer for 10-12 minutes
11. Uncover and add broccoli, green beans, and bok choy
12. Cook for an additional 5 minutes
13. Serve with rice!
Additional:
Recipe by Siya Pun. A tasty non-traditional curry inspired by Thai cuisine.