Chicken In Panang Curry Ginger Sauce |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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serve with jasmine rice for a perfect quick Thai meal Ingredients:
1 1/2 lbs chicken breasts (boneless, skinless) |
1-13.5oz can coconut milk, or lite coconut milk |
2 tablespoons lime juice |
1 red onion, sliced |
2 tablespoons fish sauce, or salt to taste |
1 red bell pepper, cored and sliced |
1 tablespoon brown sugar |
1/4 cup chopped cilantro or basil |
1 tablespoon panang curry paste |
2 tablespoons peeled & thinly sliced ginger |
*or try with our green or red curry pastes |
Directions:
1. If serving with rice, start rice to cook while preparing rest
2. of meal.
3. Slice chicken into thin strips, cutting against the grain so it will remain tender. Set aside.
4. In a small bowl , mix together the lime juice, fish sauce and brown sugar. Set aside.
5. In skillet over medium high heat, add Curry Paste with 1/2 can of the coconut milk. Stir frequently, until Curry Paste is dissolved and mixture is bubbling.
6. Add the rest of the coconut milk, onions and bell pepper. Bring to a boil, then simmer for 2 minutes.
7. Add the lime juice mixture and sliced chicken. Bring to a boil, then reduce heat to medium and simmer for 5 minutes, stirring occasionally.
8. Add the cilantro and ginger. Stir and cook 1 to 2 minutes more or until the chicken is cooked.
9. Serve over rice
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