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Panang Curry Chicken with Ginger

Yield
Serves 6

Time
25 minutes

Serve with Jasmine Rice for a quick and complete Thai dish.

INGREDIENTS
1 1/2 lbs chicken breasts (boneless, skinless) 2 tablespoons lime juice 2 tablespoons Fish Sauce, or salt to taste 1 tablespoon brown sugar 1 tablespoon Panang Curry Paste* 1-13.5 oz can Coconut Milk, or Lite Coconut Milk 1 red onion, sliced 1 red bell pepper, cored and sliced 1/4 cup chopped cilantro or basil 2 tablespoons peeled and thinly sliced ginger Optional: Cooked Jasmine Rice*Red, Yellow or Green Curry Paste may be substituted
DIRECTIONS

    1. Slice chicken into thin strips, cutting against the grain so it will remain tender. Set aside.

    2. In a small bowl , mix together the lime juice, Fish Sauce and brown sugar. Set aside.

    3. In skillet over medium high heat, add Panang Curry Paste with 1/2 can of the Coconut Milk. Stir frequently, until curry paste is dissolved and mixture is bubbling.

    4. Add the rest of the coconut milk, onions and bell pepper. Bring to a boil, then simmer for 2 minutes.

    5. Add the lime juice mixture and sliced chicken. Bring to a boil, then reduce heat to medium and simmer for 5 minutes, stirring occasionally.

    6. Add the cilantro and ginger. Stir and cook 1 to 2 minutes more or until the chicken is cooked.

    7. Serve over cooked Jasmine Rice

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Fish Sauce

Panang Curry Paste

Coconut Milk