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Panang Curry

Lauren Allen, Tastes Better from Scratch
  • 40 minutes
  • Serves 5

INGREDIENTS

1 tbsp

oil

2 tbsp

curry paste

1 tbsp

peanut butter

2 lb

chicken breasts

1 small

onion

1

green bell pepper

1

red bell pepper

2 tsp

ginger

4

garlic cloves

28 ozs

canned coconut milk

2 tsp

cornstarch

1/4 cup

light brown sugar

1 tbsp

fish sauce

1 tbsp

lime juice

1 cup

basil leaves

1 serving

cooked white rice