Penang Curry For Two

Name: Penang Curry For Two
Ingredients: 12 ounces sliced chicken breasts (, pork or beef); 1 package coconut milk powder (you can use canned coconut milk); 12 ounces water (if you use canned coconut adjust amount of water you add-consistency to your taste) or 12 ounces chicken stock (if you use canned coconut adjust amount of water you add-consistency to your taste); 2 teaspoons ground peanuts; 1 teaspoon sugar; 2 ounces fish sauce; 4 -5 Thai basil; 1 bell pepper, sliced lengthwise; 1 medium onion, sliced lengthwise; 2 ounces panang curry paste; 1/2 teaspoon ground red chile (or to taste)

11 ingredients

6 steps

Ingredients

12 ounces sliced chicken breasts (, pork or beef)
1 package coconut milk powder (you can use canned coconut milk)
12 ounces water (if you use canned coconut adjust amount of water you add-consistency to your taste) or 12 ounces chicken stock (if you use canned coconut adjust amount of water you add-consistency to your taste)
2 teaspoons ground peanuts
1 teaspoon sugar
2 ounces fish sauce
4 -5 Thai basil
1 bell pepper, sliced lengthwise
1 medium onion, sliced lengthwise
2 ounces panang curry paste
1/2 teaspoon ground red chile (or to taste)

Directions

1

Heat a large skillet over medium heat.
2

Place the curry paste and sugar in the pan and cook to reduce a bit.
3

Add the chicken and stir to coat well.
4

Add the peppers and onions, stirring to coat.
5

Add the coconut concentrate followed by the water/stock and stir well.
6

When chicken is almost cooked through add the remaining ingredients and simmer for 10 minutes.