Chicken Panang Curry

• 1 (14 oz.) can Taste of Thai coconut milk
• 1 Tbsp. Taste of Thai Panang Curry Base
• 1 lb. boneless chicken, cut in strips
• 2 Tbsp. Taste of Thai seasoning sauce
• 2 tsp. lemon juice
• 1 medium tomato, diced
• 1 yellow bell pepper, diced
• 3 scallions, diced
• 2 c. mushrooms, sliced
• 2 tsp. Taste of Thai garlic chili pepper sauce (use this cautiously; you might prefer a little less)

1. In a large saucepan, combine coconut milk and curry base and cook until blended over medium heat.
2. Add chicken, seasoning sauce and lemon juice and simmer for 5 minutes, stirring occasionally. Add remaining ingredients, except mushrooms and garlic chili pepper sauce.
3. Cover and simmer for 5 minutes.
4. Add mushrooms and garlic chili pepper sauce to taste.
5. Cover and simmer for 2 minutes.
6. Serve hot with rice.

coconut milk, panang, boneless chicken, seasoning sauce, lemon juice, tomato, yellow bell pepper, scallions, mushrooms, garlic chili pepper sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230516 (may not work)