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Comment by Amanda Joyce on June 13, 2009 at 4:26pm

Chicken Panang Curry Recipe
Adapted from Thai Cooking Made Easy

Ingredients:
1-2 skinless & boneless chicken breast (cut into small cubes)
1 Tablespoon oil (olive oil can be used too)
2-3 Tablespoons Panang curry paste (it is very spicy)
1/2 cup coconut milk
1/4 cup water
1 teaspoon sugar
1 Tablespoon fish sauce
1/2 cup frozen peas (or sugar snap peas)
1 chopped red pepper (orange, yellow, or green can be used too)
2 Tablespoons kaffir lime leaves (mine comes from a jar)
1 Tablespoon Thai basil (again, comes in a jar)

Instructions:

Heat up a pot using the oil. Add the curry paste and do a quick stir until aromatic. Add in the chicken meat and blend well with the curry paste, then add in the green peas, coconut milk, kaffir lime leaves, Thai basil, water, and the seasonings. Lower the heat and let it simmer for 8 - 10 minutes. Serve hot with steamed jasmine white rice.

Tip:

Have all your ingredients prepped because once you get started it does not take very long to cook and this keeps your chicken from drying out. Also, make the rice ahead of time. It takes longer to cook than the curry. Invite friends over and enjoy!