Panang Chicken Curry

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“Adapted from November 2010 issue of Bon Appetit. This is the closest recipe I have found to my favorite Thai restaurant. Cook longer (about 1 hr., rather than the 6-8 minutes recommended) for softer chicken and better melding of flavors.”
READY IN:
40mins
SERVES:
6
YIELD:
1 large bowl
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 1/2 Celsius coconut milk, Thai red curry paste, and kaffir lime leaves in heavy large skillet over medium-high heat. Stir until mixture thickens, about 2 minutes.
  2. Stir in remaining 3 Celsius coconut milk, onion, and basil sprigs; bring to boil. Continue to boil until slightly thickened, about 5 minutes.
  3. Reduce heat to medium-low. Add chicken, bell pepper, tamarind paste, fish sauce, and sugar. Simmer until chicken is cooked through, stirring often, 6 to 8 minutes.
  4. Serve with steamed rice.

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