In medium bowl, combine chicken, salt and pepper. Heat oil in large skillet or wok set over medium-high heat; cook chicken, curry paste, lime leaves and chili, stirring, for 3 to 5 minutes or until fragrant and chicken is starting to brown.
Stir in coconut milk, peanuts, fish sauce and brown sugar; bring to boil. Reduce heat to medium; cook for 5 minutes or until chicken is cooked through and sauce is slightly thickened. Stir in peas and Thai basil; cook for 5 minutes.
Prepare rice according to package directions.
Spoon chicken curry over rice. Serve with lime wedges. Garnish each serving with fresh cilantro.
Recipe Tips:
Tantalize your taste buds with this Thai curry dish referred to as panang, phanang or even phanaeng. Rich and creamy with a kick, this chicken curry also has underlying notes of peanut and coconut for a balance of both salty and sweet with lime citrus.
True to authentic versions, this dish is served over Thai Jasmine Rice. We've used RiceSelect® Premium Jasmine Rice, a fragrant rice exclusive to RiceSelect. It also includes ingredients like kaffir lime leaves, coconut milk, fish sauce, peanuts and more!
Where does the spicy flavor come from? Panang is made using red curry paste which is produced from hotter red peppers and therefore spicier than green or yellow curry paste. For a milder curry, try a Thai Green Vegetable Curry with Black Rice made with green curry paste.
Can I make this recipe vegetarian? Yes, substitute chicken with vegetables of choice such as onion, red pepper, carrots or zucchini. Tofu or seitan can also be added in for extra protein.
Unable to find Kaffir lime leaves? Substitute this ingredient with the zest of lime or lemon to add that touch of citrus.
To continue exploring more Thai meals with RiceSelect, try a Spicy Thai Shrimp Salad or a Sweet Sticky Rice with Coconut and Mango.