Panang Chicken Curry

Name: Panang Chicken Curry
Ingredients: 3 1/2 cups canned unsweetened coconut milk, divided; 1 tablespoon Thai red curry paste; 1 teaspoon Thai red curry paste; 8 kaffir lime leaves (substitute 1 T. fresh lime juice plus 1/2 tsp. grated lime peel for each leaf if unavailable); 3/4 cup thinly sliced onion; 6 leaves Thai basil (substitute regular basil leaves if unavailable); 1 1/2 lbs boneless skinless chicken breast halves, cut into 1/4- to 1/3-inch slices; 1/2 large red bell pepper, cut into 2x1/4-inch strips; 4 teaspoons tamarind paste; 2 teaspoons fish sauce; 4 teaspoons sugar; 4 teaspoons cayenne (or to taste); 2 cups steamed rice

13 ingredients

4 steps

Ingredients

3 1/2 cups canned unsweetened coconut milk, divided
1 tablespoon Thai red curry paste
1 teaspoon Thai red curry paste
8 kaffir lime leaves (substitute 1 T. fresh lime juice plus 1/2 tsp. grated lime peel for each leaf if unavailable)
3/4 cup thinly sliced onion
6 leaves Thai basil (substitute regular basil leaves if unavailable)
1 1/2 lbs boneless skinless chicken breast halves, cut into 1/4- to 1/3-inch slices
1/2 large red bell pepper, cut into 2x1/4-inch strips
4 teaspoons tamarind paste
2 teaspoons fish sauce
4 teaspoons sugar
4 teaspoons cayenne (or to taste)
2 cups steamed rice

Directions

1

Heat 1/2 Celsius coconut milk, Thai red curry paste, and kaffir lime leaves in heavy large skillet over medium-high heat. Stir until mixture thickens, about 2 minutes.
2

Stir in remaining 3 Celsius coconut milk, onion, and basil sprigs; bring to boil. Continue to boil until slightly thickened, about 5 minutes.
3

Reduce heat to medium-low. Add chicken, bell pepper, tamarind paste, fish sauce, and sugar. Simmer until chicken is cooked through, stirring often, 6 to 8 minutes.
4

Serve with steamed rice.