In this recipe
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Fish Sauce
Fish Sauce is an essential element in Thai cooking, used as other Asian cultures use soy sauce.
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Panang Curry Paste
This curry paste has a decidedly Middle Eastern flavor, with mace and cloves adding sweetness and mild heat.
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Coconut Milk
The highest grade available, coming from the first pressing. Think of it as extra virgin Coconut Milk!
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Panang Curry Chicken with Ginger
Serves 6
25 minutes
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 Milk1 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.
- Slice chicken into thin strips, cutting against the grain so it will remain tender. Set aside.
- In a small bowl , mix together the lime juice, Fish Sauce and brown sugar. Set aside.
- 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.
- Add the rest of the coconut milk, onions and bell pepper. Bring to a boil, then simmer for 2 minutes.
- Add the lime juice mixture and sliced chicken. Bring to a boil, then reduce heat to medium and simmer for 5 minutes, stirring occasionally.
- Add the cilantro and ginger. Stir and cook 1 to 2 minutes more or until the chicken is cooked.
- Serve over cooked Jasmine Rice.
Panang Curry Chicken with Ginger
Nutrition Facts:*
CALORIES: 260
FAT: 12g
CHOLESTEROL: 65mg
SODIUM: 550mg
CARBS: 10g
PROTEIN: 25g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com
