Panang Chicken Curry

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 3 1/2 cups canned unsweetened coconut milk, divided
• 1 tablespoon thai red curry paste
• 1 teaspoon thai red curry paste
• 8 kaffir lime leaves (substitute 1 t. fresh lime juice plus 1/2 tsp. grated lime peel for each leaf if unavailable)
• 3/4 cup thinly sliced onion
• 6 leaves thai basil (substitute regular basil leaves if unavailable)
• 1 1/2 lbs boneless skinless chicken breast halves, cut into 1/4- to 1/3-inch slices
• 1/2 large red bell pepper, cut into 2x1/4-inch strips
• 4 teaspoons tamarind paste
• 2 teaspoons fish sauce
• 4 teaspoons sugar
• 4 teaspoons cayenne (or to taste)
• 2 cups steamed rice

Recipe

• 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.