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| Chicken in Panang Curry Ginger Sauce |
Ingredients
Serve with Jasmine Rice for a quick & complete Thai dish.
Yield: Serves 6 Time: 25 minutes
Ingredients:
1 & 1/2 lbs ( 680 g ) chicken breasts (boneless, skinless)
2 Tbsp lime juice
2 Tbsp Fish Sauce , or salt to taste
1 Tbsp brown sugar
1 Tbsp Panang Curry Paste *
1 can Coconut Milk, or Lite Coconut Milk
1 red onion, sliced
1 red bell pepper, cored and sliced
1/4 cup chopped cilantro (coriander leaf) or basil
2 Tbsp peeled & thinly sliced ginger
*or try with Green or Red Curry Pastes
Equipment: Large skillet
Cooking Instructions
1 If serving with rice, start rice to cook while preparing rest of meal.
2 Slice chicken into thin strips, cutting against the grain so it will remain tender. Set aside.
3 In a small bowl , mix together the lime juice, fish sauce and brown sugar. Set-aside.
4 In skillet over medium high heat, add Curry Paste with 1/2 can of the coconut milk. Stir frequently, until Curry Paste is dissolved and mixture is bubbling.
5 Add the rest of the coconut milk, onions and bell pepper. Bring to a boil, then simmer for 2 minutes.
6 Add the lime juice mixture and sliced chicken. Bring to a boil, then reduce heat to medium and simmer for 5 minutes, stirring occasionally.
7 Add the cilantro and ginger. Stir and cook 1 to 2 minutes more or until the chicken is cooked.
8 Serve over rice
by PCT Thailand |
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