Panang Curry [0000146]

Ingredients:

1 lb chicken, beef, or tofu, thinly sliced
2 tablespoons gluten-free Panang curry paste
1 can (14 oz) gluten-free coconut milk
1 red bell pepper, thinly sliced
1 cup green beans, trimmed and cut into bite-sized pieces
3 gluten-free kaffir lime leaves, torn into pieces
2 tablespoons gluten-free fish sauce (or gluten-free soy sauce for a vegetarian version)
1 tablespoon brown sugar
1 tablespoon gluten-free vegetable oil
Fresh basil leaves for garnish

Steps:

In a wok or large skillet, heat gluten-free vegetable oil over medium heat.

Add gluten-free Panang curry paste to the wok and stir-fry for 1-2 minutes until fragrant.

Pour in half of the gluten-free coconut milk and stir to combine with the curry paste.

Add the thinly sliced gluten-free chicken, beef, or tofu to the wok. Cook until the protein is fully cooked or tofu is lightly browned.

Add the remaining gluten-free coconut milk, gluten-free red bell pepper, gluten-free green beans, and torn gluten-free kaffir lime leaves. Stir to combine.

Season the gluten-free curry with gluten-free fish sauce (or gluten-free soy sauce for a vegetarian version) and brown sugar. Adjust the seasoning to your taste.

Simmer the gluten-free Panang Curry for 10-15 minutes, allowing the flavors to meld and the vegetables to become tender.

Once everything is cooked and the curry has thickened slightly, remove from heat.

Serve the gluten-free Panang Curry over steamed white rice.

Garnish with fresh basil leaves and enjoy this flavorful and aromatic Thai dish!