Penang Curry For Two

• 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)

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.

chicken breasts, coconut milk, water, ground peanuts, sugar, fish sauce, basil, bell pepper, onion, panang curry, ground red chile

Taken from www.food.com/recipe/penang-curry-for-two-17848 (may not work)