Panang Chicken Curry (Thai)
- 1 can Unsweetened whole coconut milk
- 1/4 cup Panang Curry Paste
- 3 pieces Kaffir Lime Leaves
- 2 1/2 pounds Boneless skinless chicken breasts, trimmed and cut across the grain into 1/4 inch slices
- 2 tablespoons Fish Sauce
- 2 tablespoons Dark brown sugar (light is OK. Dark just gives more color)
- 1 cup Chicken stock (3/4 - 1 cup)
- 2 tablespoons Fresh Basil, chopped
- 3 cups Cooked rice, to serve
- Bring coconut milk, Kaffir Lime leaves and curry paste to a steady simmer in a 4-qt saucepan over medium-high heat; cook, stirring, until oil begins to separate, and mixture thickens a bit, about 12 minutes. Add sliced chicken; cook, stirring, until chicken is cooked through and no longer pink. But don't overcook! Takes 5-7 minutes. Add fish sauce, brown sugar, and enough chicken stock to make a saucy stew - but not too saucy. Do it to your liking of consistency (I prefer it a bit thicker myself so I go a little light on the broth addition). Bring to a boil. Add fresh Basil and remove from heat. Ladle chicken and sauce into bowls of rice. Eat and enjoy!!
coconut milk, panang, lime leaves, chicken breasts, fish sauce, brown sugar, chicken, fresh basil, rice
Taken from www.epicurious.com/recipes/member/views/panang-chicken-curry-thai-5b4e18a24dbfdd0839e527a8 (may not work)