Chicken Panang
Tim Turner
One of my favorite Thai dishes.
ingredients
- 12 oz. Sliced Chicken Breast
- 3/4 cup Coconut Milk
- 3/4 cup chicken stock
- 2 oz. Panang Curry Paste
- 2 tablespoons ground Peanuts
- 2 oz. Fish Sauce
- 4 Thai Basil Leafs
- 1 tablespoon sugar
- 1/2 teaspoon ground Red Chili (add to taste)
directions
- 1
Heat sauteed pan medium heat. Add curry and sugar to pan. Once the are reduced add chicken immediately and mix together.
- 2
Next add cocunut milk and chicken stock. Just before chicken is done add fish sauce, peanuts, basil, red chili and bell peppers.
- 3
Simmer for 10 minutes and serve with Jasimine Rice.
Source: Tim Turner
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