Chicken Panang Curry with Basil, Bell Peppers and Brown Rice
Patting your chicken dry before searing it will ensure a nice golden colour. Any moisture left on the surface of your protein not only increases oil splatter, but it creates
steam which reduces the crispiness of the meat.
Cook Time: 40 mins.
Includes: Free range chicken thighs, basil, brown rice, zucchini, bell pepper, carrots, coconut milk, panang curry paste, brown sugar, tamari, peanut butter, lime.
From your kitchen: Olive oil, salt + pepper