| This recipe is liked by 4 person(s). |
Panang Chicken Curry with Basil
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| We used Panang curry paste by Taste of Thai that comes in foil bags in the ethnic section of the supermarket. You can substitute red or green curry paste for the Panang. Serve over jasmine rice so you won’t miss a drop. Ingredients | |
| 1 (14-ounce) can | light coconut milk |
| 2 tablespoons | panang curry paste, (1.75-ounce package) |
| 1 tablespoon, plus 2 teaspoons | fish sauce |
| 1 tablespoon, plus 2 teaspoons | dark brown sugar |
| 1 tablespoon | creamy peanut butter |
| 1 tablespoon | fresh lime juice |
| 2 medium | red bell peppers, seeded and sliced into 1/4-inch wide strips |
| 1 | red onion, peeled and cut in 1/4-inch wedges |
| 1 | rotisserie chicken, skin removed, shredded (about 3 cups) |
| 1/4 cup | chopped fresh basil |
| 4 cups | cooked jasmine or basmati rice |
Instructions
1. Heat a large sauté pan over medium heat. Add coconut milk, curry paste, fish sauce, brown sugar, peanut butter and lime juice; whisk well. Add red pepper and onion; stir to coat. Bring to a simmer, reduce heat, and cook, uncovered, until vegetables are crisp-tender, about 8 minutes. 2. Add chicken, cover, and simmer until thoroughly warm, about 5 minutes. Stir in basil; simmer 2 minutes. Serve over rice. Serves 8.
Each serving=380 calories
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