Thai · Thailand
Cumin and Coriander Lift Panang Curry with Chicken and Bell Peppers
Warm earthy notes from cumin and coriander enhance the curry's depth.
27 minutes4 servings
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Ingredients
Method
- Stir in cumin and coriander with the curry paste during the first 2 minutes of cooking.
- Heat oil in a pan, add curry paste, and cook 2 minutes.
- Add chicken and cook until browned, about 5 minutes.
- Stir in coconut milk, fish sauce, and sugar; simmer 5 minutes.
- Add vegetables and cook until tender, about 5 minutes.
- Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.