Coconut Milk-Free Panang Curry Chicken

• 2 cups light cream
• 1/4 teaspoon coconut extract, or to taste
• 1/4 cup Panang-style red curry paste
• 2 tablespoons chicken broth, or to taste
• 1 pound skinless, boneless chicken breast halves, cubed
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1/2 white onion, chopped
• 2 tablespoons Asian fish sauce (nam pla)
• 1 tablespoon white sugar
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 tablespoon all-purpose flour, or as needed

1. Heat cream and coconut extract in a skillet or wok over medium-high heat. Whisk curry paste and chicken broth together in a bowl; stir into cream mixture and bring to a simmer. Add chicken, cover, and cook just until chicken is no longer pink in the center, about 3 minutes.
2. Stir red pepper, green pepper, onion, fish sauce, sugar, garlic, and basil into the curry mixture. Replace cover; cook until vegetables are just cooked through, about 3 minutes more. Stir in flour to thicken to desired consistency.

light cream, coconut, panangstyle red curry paste, chicken broth, skinless, red bell pepper, green bell pepper, white onion, fish sauce, white sugar, garlic, basil, flour

Taken from www.allrecipes.com/recipe/246129/coconut-milk-free-panang-curry-chicken/ (may not work)