Recipe Instructions:
Ingredients:
• 1 lb chicken breast or beef, thinly sliced
• 2 tablespoons Panang curry paste
• 1 can (14 oz) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon palm sugar (or brown sugar)
• 1/2 cup roasted peanuts
• 1 red bell pepper, sliced
• 1/2 cup Thai basil leaves (optional)
• Vegetable oil for cooking
Instructions:
• Heat vegetable oil in a large skillet or wok over medium-high heat.
• Add Panang curry paste and cook for 1-2 minutes until fragrant.
• Add sliced chicken breast or beef to the skillet. Stir-fry until meat is browned.
• Pour in coconut milk, fish sauce, soy sauce, and palm sugar. Stir to combine.
• Reduce heat to medium-low and simmer for 10-15 minutes, stirring occasionally, until sauce thickens slightly and flavors meld together.
• Stir in sliced red bell pepper and roasted peanuts. Cook for another 3-5 minutes until vegetables are tender-crisp.
• Remove from heat. Stir in Thai basil leaves if using.
• Serve hot over steamed rice
