Panang Curry - a Thai favourite that you can make in your own home. The ingredients can be bought from any Chinese speciality store - the ingredients last a long time - so you can use it more than once! Ingredients 3 1/2 cups canned unsweetened coconut milk, divided 1 tablespoon plus 1 teaspoon Thai red curry paste (buy this - I make my own) 8 kaffir lime leaves 1 1/2 cups thinly sliced onion 2 large leafy sprigs Thai basil or regular basil 1 1/2 pounds skinless boneless chicken breast halves, cut into 1/4-to 1/3-inch-thick slices 1 large red bell pepper, cut into 2x1/4-inch strips 1 8-ounce can bamboo shoots, drained (optional, but it adds to the authenticity) 4 teaspoons tamarind paste 2 teaspoons fish sauce 1 teaspoon sugar Steamed rice Preparation Heat 1/2 cup 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. Stir in remaining 3 cups coconut milk, onion, and basil sprigs; bring to boil. Continue to boil until slightly thickened, about 5 minutes. Reduce heat to medium-low. Add chicken, bell pepper, bamboo shoots, tamarind paste, fish sauce, and sugar. Simmer until chicken is cooked through, stirring often, 6 to 8 minutes. Serve with steamed rice.
Posted on: Sat, 24 Jan 2015 10:06:19 +0000
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