Panang Chicken

prep time:: 5 min
total time:: 20 min

Makes 4 servings

Always on the lookout for a recipe for my favorite Thai dish, I struck gold with this recipe because it includes both coconut milk and peanut butter. I served this dish for our dinner club when we did a Thai theme in 2006. In over five years, it continues to have the highest rating of all meals we have served (collectively as a group)! I hope you enjoy it often.

ingredients

1 pound chicken; cut into strips
2 tablespoons vegetable oil
2 tablespoons red curry paste
1 cup coconut milk
2 tablespoons peanut butter
1 tablespoon sugar
1 tablespoon fish sauce
10 sweet basil leaves or mint, finely chopped

directions

1
Heat oil in large saute pan over medium-high heat, add chicken and cook until brown. Remove chicken and add curry paste, cooking over low heat for 2 minutes. Add coconut milk and stir, then add peanut butter, sugar, fish ssauce and chicken and cook for 5 minutes.
2
Remove from pan and serve in individual bowls with a side of steamed jasmine rice. Garnish panang with chopped basil.