Chicken Panang Casserole

• 3 cups canned coconut milk, well shaken
• 2 cups chicken stock
• 2 Tbsp. red curry paste (such as Thai Kitchen)
• 1 Tbsp. fresh lime juice (from 1 lime)
• 1 Tbsp. tamarind paste
• 2 tsp. grated (with a Microplane) lemongrass
• 2 tsp. fish sauce
• 1 tsp. granulated sugar
• 3 kaffir lime leaves
• 1 Thai basil sprig, plus more for garnish
• 1 garlic clove, smashed
• 5 Tbsp. (2 1/2 oz.) unsalted butter
• 4 Tbsp. all-purpose flour
• 2 cups quick-cooking white or brown rice
• 1 white onion, sliced lengthwise (about 1 cup)
• 1 red bell pepper, sliced lengthwise (about 3/4 cup)
• 3 boneless, skinless chicken breasts, butterflied and sliced into 2-in. pieces

1. Combine coconut milk, stock, red curry paste, lime juice, tamarind paste, lemongrass,
2. fish sauce, sugar, kaffir lime leaves, Thai basil sprig, and garlic in a medium saucepan
3. over medium-high; bring to a boil, stirring occasionally. Cover, and remove from heat; let
4. stand 30 minutes. Pour through a fine wire-mesh strainer into a bowl; discard solids.
5. Melt butter in a saucepan over medium-high. Gradually whisk in flour, whisking
6. constantly until no lumps remain. Slowly whisk in strained coconut milk mixture; cook,
7. stirring often, until thickened, 5 to 7 minutes. Remove from heat.
8. Preheat oven to 400u0b0F. Scatter rice evenly on bottom of a buttered 9- x 13-inch baking
9. dish. Top with sliced onion, bell pepper, and chicken.
10. Pour coconut milk mixture evenly over chicken-rice mixture. Cover with aluminum
11. foil, and bake in preheated oven until rice is tender and chicken is cooked through, about
12. 1 hour. Garnish with Thai basil leaves.

coconut milk, chicken stock, red curry, lime juice, tamarind paste, lemongrass, fish sauce, sugar, lime leaves, basil, garlic, butter, flour, quickcooking, white onion, red bell pepper, chicken breasts

Taken from www.myrecipes.com/recipe/chicken-panang-casserole (may not work)