Quick Thai Panang Curry
  • 1 medium onion, halved lengthwise and sliced
  • Canola oil
  • 1 4 ounce jar of Thai Red Curry
  • 2 14 ounce cans of coconut milk
  • 3 tablespoons granulated sugar
  • 3 tablespoons fish sauce
  • 2 Makrut Lime leaves (or a strip of lime rind)
  • 2 boneless, skinless chicken breasts, sliced very thin
  • Salt
  1. Heat a drizzle of canola oil into a saute pan or wide sauce pan. We used our Staub braiser, which was the perfect size and shape.
  2. Saute the sliced onion in the oil until it softens and starts to turn translucent, then add the entire jar of red curry paste, along with the coconut milk. Bring to a simmer and add the sugar, fish sauce, and lime leaves, and stir until everything is well combined. Reduce heat and simmer for 10 minutes.
  3. Taste for salt (you may not need it, depending on how salty your fish sauce is), season if necessary, then add the sliced chicken and simmer until the chicken is white and completely cooked through. Keep warm until ready to serve.
Recipe by The Taste Edit at https://thetasteedit.com/quick-thai-panang-curry/