Chicken Panang Curry

Ingredients

• 1 tablespoon red curry paste, or more to taste
• 2 (14 ounce) cans coconut milk
• 4 skinless, boneless chicken breasts, cubed
• 2 tablespoons fish sauce
• 2 teaspoons brown sugar
• 1 tablespoon Thai seasoning (optional)
• 1 clove garlic, crushed
• 1 red bell pepper, thinly sliced (optional)
• 1 stalk lemongrass, bottom third only, peeled and minced
• 1/4 cup Thai basil leaves, torn into bite-size pieces

Directions

Heat a wok or large skillet over medium-low heat. Add curry paste; fry until fragrant, about 30 seconds. Pour in coconut milk. Bring to a slow boil. Stir in chicken, fish sauce, brown sugar, Thai seasoning, and garlic. Simmer until sauce starts to thicken and chicken is cooked through, 6 to 8 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Stir red bell pepper into the wok; cook until heated through, 3 to 5 minutes. Add lemongrass and basil; stir to distribute flavors, about 1 minute.