Don’t let the name scare you. Panang nuer is simply a Thai curry that’s made with coconut milk. This aromatic curry recipe has a deep reddish color that first tempts the eyes — then watch out taste buds.

Cuisine: Thai
Prep Time: 5 minutes
Cook Time: 33 minutes
Total Time: 38 minutes
Servings: 4

Ingredients

• 1 tablespoon  olive oil
• 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 teaspoon fresh grated ginger
• 3 tablespoons  Thai red curry paste (or to taste)
• 1 can  coconut milk
• 1 cup thin green beans, peas or vegetable of choice
• 1/4 cup fresh chopped cilantro
• kaffir lime leaves thinly sliced, for garnish (optional)

Here’s how to make it:

1. Heat the oil in a large skillet and add the onions, garlic and ginger. Cook, stirring, about 3 to  4 minutes.
2. Add the red curry paste and cook another minute.
3. Add the chicken and cook, stirring, about 3 minutes.
4. Add the coconut milk. Simmer about 20 minutes.
5. Add your vegetable and cook another 5 minutes, or until they are tender.
6. Stir in chopped cilantro.  Serve with rice.

Credit: 30Seconds