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Panang Curry Chicken with Ginger
Serve with Jasmine Rice for a quick and complete Thai dish.
Yield

Serves 6

Time

25 minutes

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
In this Recipe
Fish Sauce Fish Sauce

Essential for Thai cooking! Also known as seasoning sauce. Thais use this as we use salt, or as other Asian Cuisines use soy sauce.

Panang Curry Paste Panang Curry Paste

Ingredients are similar to Red Curry Paste, but this is a bit more sweet and mild. Wonderful for vegetarian curries. Excellent for light stir frys.

Coconut Milk Coconut Milk

Our coconut milk is the highest grade available, coming from the first pressing. Think of it as extra virgin coconut milk!

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Andre Prost, Inc.
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Old Saybrook, CT 06475