Chicken Panang Curry

Name: Chicken Panang Curry
Ingredients: 1 (14 oz.) can Taste of Thai coconut milk; 1 Tbsp. Taste of Thai Panang Curry Base; 1 lb. boneless chicken, cut in strips; 2 Tbsp. Taste of Thai seasoning sauce; 2 tsp. lemon juice; 1 medium tomato, diced; 1 yellow bell pepper, diced; 3 scallions, diced; 2 c. mushrooms, sliced; 2 tsp. Taste of Thai garlic chili pepper sauce (use this cautiously; you might prefer a little less)

10 ingredients

6 steps

Ingredients

1 (14 oz.) can Taste of Thai coconut milk
1 Tbsp. Taste of Thai Panang Curry Base
1 lb. boneless chicken, cut in strips
2 Tbsp. Taste of Thai seasoning sauce
2 tsp. lemon juice
1 medium tomato, diced
1 yellow bell pepper, diced
3 scallions, diced
2 c. mushrooms, sliced
2 tsp. Taste of Thai garlic chili pepper sauce (use this cautiously; you might prefer a little less)

Directions

1

In a large saucepan, combine coconut milk and curry base and cook until blended over medium heat.
2

Add chicken, seasoning sauce and lemon juice and simmer for 5 minutes, stirring occasionally. Add remaining ingredients, except mushrooms and garlic chili pepper sauce.
3

Cover and simmer for 5 minutes.
4

Add mushrooms and garlic chili pepper sauce to taste.
5

Cover and simmer for 2 minutes.
6

Serve hot with rice.