I had a craving for some panang curry last night, so I decided to whip up this quick Panang Curry Stir Fry. It turned out great and it couldn't have been easier! Give it a try tonight!

Kosher Salt

1 tbsp vegetable oil

1 chicken breast, diced

1 cup broccoli, chopped

1/2 cup fresh green beans

1/2 cup zucchini, cut into half moons

1/2 cup yellow squash

Red Curry Sauce, recipe below

2 cups cooked brown rice

Heat vegetable oil in a large sauté pan over medium – high heat. Season the chicken with a little kosher salt and sauté until lightly browned on both sides, but not fully cooked, about 3 minutes. Next, add the broccoli and green beans; cover and cook for 5 – 7 minutes, stirring often. Add the remaining vegetables and cook for another 3 – 4 minutes, uncovered.

Red Curry Sauce

1 tbsp vegetable oil

1 tablespoon Red Curry Paste

1 1/2 cups coconut milk

1 tablespoon fish sauce

1 tsp sugar

In a small pot, heat the oil over medium heat. Add the curry and cook until fragrant. Turn the heat up to high and slowly add the coconut milk. Add the fish sauce and sugar and mix well, until combined.

Spoon 1/4 of the sauce onto the serving platter. Top with cooked brown rice and stir fry mixture. Ladle remaining sauce over the top. Serve immediately; family style.