Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Definitely a great past gem from !

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More international deliciousness from puffin-cooks !

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Ah, Thai curry... definitely a staple dish for me and my boyfriend. We guzzle this stuff. There used to be a Thai restaurant around the block from our dorms that we would frequent, but the place closed down this summer. So I decided to try my hand at making it myself. The carrots and bell pepper aren't traditional, but I think they add a nice crunch to the dish.

Ingredients:

Olive oil
4 tablespoons panang curry paste (we use Mae Ploy)
4 cups full-fat coconut milk
3/4 lb chicken breast, cut into 1 inch strips
1 red bell pepper, cut into strips
3 carrots, peeled and chopped into medium-sized medallions
2 tablespoons brown sugar
Zest and juice of one lime
Fish sauce, to taste
Lime wedges and basil leaves, to serve
Cooked white rice, to serve

Directions:

Begin by drizzling a little olive oil and toasting the curry paste in a pot over medium heat. Once fragrant, add the coconut milk and stir well until combined. Bring the mixture to a boil. Once boiling, add the chicken; stir occasionally until the chicken is cooked through, about 10 minutes. Add pepper strips and carrots and cook for 5 more minutes. Stir in the sugar, lime zest and juice, and fish sauce. Allow to simmer for 5 minutes, or until curry reaches desired thickness. Spoon onto bowls of white rice and garnish with lime wedges and basil leaves.

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