Panang curry
Eric Hicks
·
40M
More Info
Serves 5
1 tbsp oil
2 tbsp panang curry paste
1 tbsp peanut butter
2 lb chicken, sliced against the grain
1 small onion, sliced
2 bell pepper, thinly sliced
2 tsp freshly grated ginger
4 garlic cloves, minced
2 14 oz cans coconut milk
2 tsp cornstarch
1⁄4 cup light brown sugar, packed
1 tbsp fish sauce
1 tbsp lime juice
1 cup loosely packed basil leaves, roughly chopped
1 hot cooked rice (white, brown or jasmine)
Heat oil over medium-high heat in large non-stick skillet. Saute onions for 2 minutes, then add bell peppers, garlic and ginger and saute for 2 minutes more.
Add curry paste and peanut butter and saute for 1 minute. Add 1 ½ cans of coconut milk. Whisk cornstarch into remaining 1/2 can coconut milk then add to the pan. Stir well.
Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.
Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.
Serve over hot cooked rice.
