Chicken Panang Curry with Basil, Bell Peppers and Brown Rice

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. 

Gluten Free.

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

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