Thai Panang Curry with Chicken

Recipe courtesy of Nancy Josland Dalsin
Makes 2 -4 servings


12 oz. Sliced Chicken Breast
1 Can Coconut Milk
2 tablespoons ground Peanuts
1 tablespoon palm sugar
4 Thinly sliced Kafflir Lime Leaves
2 teaspoons Fish Sauce or to taste
4 - 5 Thai Basil Leafs
2 oz. Panang Curry Paste ( more if you like the heat)
1 Red Bell Pepper
Stir fry vegetables, optional
Pinch ground Red Chili (to taste)

Heat sauce pan over medium heat. Add small amount of olive or peanut oil. Add Curry, lime leaves and palm sugar in the pan. As they reduce, add Chicken. Sear chicken while mixing with curry spices. Add Coconut Milk. Bring to near
boil, then simmer. Add peanuts. The longer you simmer the better. Minimum 15 to 20 minutes, several hours if time permits.
Add bell peppers about 15 minutes before serving along with fish sauce.

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