chicken-panang-curry.json

{
    "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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Chicken Panang Curry",
    "url": "http://allrecipes.com/recipe/246130/chicken-panang-curry/"
}