Ingredients
- 1 lb. Pulled and Shredded Chicken
- 1 Tbsp. Vegetable oil
- 1 Small white or yellow onion chopped
- 1 Red bell pepper sliced
- 3 Carrots, peeled and sliced into 1/4" rounds
- 2 Tbsp. Panang curry paste prepared
- ½ cup Water
- 1 ½ tsp. Sugar
- 2 tsp. Fresh lime juice
- Fresh Thai basil for garnish
Instructions
- In a wok or large skillet, heat vegetable oil.
- Add onion and cook, stirring frequently, until onion has softened and begins to turn translucent.
- Add bell peppers and carrots. Cook until just beginning to soften, approximately 3 minutes.
- Add curry paste and cook while stirring for 1 minute.
- Add chicken, coconut milk, and water. Stir to combine.
- Bring mixture to simmer and reduce heat to maintain a gentle simmer. Cook until vegetables are tender and chicken is warmed through.
- Remove from heat and add sugar and lime juice. Adjust seasoning as needed.
- Garnish with fresh Thai basil, if desired.
